Beans, navy, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
NAVY OR PEA BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 63.81 G
Energy: 140 KCAL
Energy: 585 kJ
Protein: 8.23 G
Total lipid (fat): 0.62 G
Ash: 1.3 G
Carbohydrate, by difference: 26.05 G
Fiber, total dietary: 10.5 G
Sugars, Total: 0.37 G
Sucrose: 0.37 G
Starch: 15.4 G
Calcium, Ca: 69 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 144 MG
Potassium, K: 389 MG
Sodium, Na: 237 MG
Zinc, Zn: 1.03 MG
Copper, Cu: 0.21 MG
Manganese, Mn: 0.527 MG
Selenium, Se: 2.9 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.237 MG
Riboflavin: 0.066 MG
Niacin: 0.649 MG
Pantothenic acid: 0.266 MG
Vitamin B-6: 0.138 MG
Folate, total: 140 UG
Folate, food: 140 UG
Folate, DFE: 140 UG
Choline, total: 44.7 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.01 MG
Tocopherol, gamma: 1.28 MG
Tocopherol, delta: 0.09 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.032 G
SFA 16:0: 0.026 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.046 G
MUFA 18:1: 0.046 G
MUFA 18:1 c: 0.07 G
Fatty acids, total polyunsaturated: 0.159 G
PUFA 18:2: 0.069 G
PUFA 18:3: 0.09 G
PUFA 18:3 n-3 c,c,c (ALA): 0.206 G
Tryptophan: 0.1 G
Threonine: 0.289 G
Isoleucine: 0.387 G
Leucine: 0.7 G
Lysine: 0.52 G
Methionine: 0.111 G
Cystine: 0.076 G
Phenylalanine: 0.471 G
Tyrosine: 0.197 G
Valine: 0.504 G
Arginine: 0.415 G
Histidine: 0.206 G
Alanine: 0.369 G
Aspartic acid: 1.056 G
Glutamic acid: 1.259 G
Glycine: 0.326 G
Proline: 0.454 G
Serine: 0.479 G
Beans, navy, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
NAVY OR PEA BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 63.81 G
Energy: 140 KCAL
Energy: 585 kJ
Protein: 8.23 G
Total lipid (fat): 0.62 G
Ash: 1.3 G
Carbohydrate, by difference: 26.05 G
Fiber, total dietary: 10.5 G
Sugars, Total: 0.37 G
Sucrose: 0.37 G
Starch: 15.4 G
Calcium, Ca: 69 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 144 MG
Potassium, K: 389 MG
Zinc, Zn: 1.03 MG
Copper, Cu: 0.21 MG
Manganese, Mn: 0.527 MG
Selenium, Se: 2.9 UG
Fluoride, F: 2.2 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.237 MG
Riboflavin: 0.066 MG
Niacin: 0.649 MG
Pantothenic acid: 0.266 MG
Vitamin B-6: 0.138 MG
Folate, total: 140 UG
Folate, food: 140 UG
Folate, DFE: 140 UG
Choline, total: 44.7 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.01 MG
Tocopherol, gamma: 1.28 MG
Tocopherol, delta: 0.09 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.098 G
SFA 16:0: 0.08 G
SFA 18:0: 0.018 G
Fatty acids, total monounsaturated: 0.142 G
MUFA 18:1: 0.071 G
MUFA 18:1 c: 0.071 G
Fatty acids, total polyunsaturated: 0.49 G
PUFA 18:2: 0.136 G
PUFA 18:3: 0.177 G
PUFA 18:3 n-3 c,c,c (ALA): 0.177 G
Tryptophan: 0.1 G
Threonine: 0.289 G
Isoleucine: 0.387 G
Leucine: 0.7 G
Lysine: 0.52 G
Methionine: 0.111 G
Cystine: 0.076 G
Phenylalanine: 0.471 G
Tyrosine: 0.197 G
Valine: 0.504 G
Arginine: 0.415 G
Histidine: 0.206 G
Alanine: 0.369 G
Aspartic acid: 1.056 G
Glutamic acid: 1.259 G
Glycine: 0.326 G
Proline: 0.454 G
Serine: 0.479 G
Beans, navy, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
NAVY OR PEA BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 12.1 G
Energy: 337 KCAL
Energy: 1411 kJ
Protein: 22.33 G
Total lipid (fat): 1.5 G
Ash: 3.32 G
Carbohydrate, by difference: 60.75 G
Fiber, total dietary: 15.3 G
Sugars, Total: 3.88 G
Sucrose: 3.33 G
Glucose: 0.21 G
Galactose: 0.34 G
Starch: 32.9 G
Calcium, Ca: 147 MG
Iron, Fe: 5.49 MG
Magnesium, Mg: 175 MG
Phosphorus, P: 407 MG
Potassium, K: 1185 MG
Sodium, Na: 5 MG
Zinc, Zn: 3.65 MG
Copper, Cu: 0.834 MG
Manganese, Mn: 1.418 MG
Selenium, Se: 11 UG
Thiamin: 0.775 MG
Riboflavin: 0.164 MG
Niacin: 2.188 MG
Pantothenic acid: 0.744 MG
Vitamin B-6: 0.428 MG
Folate, total: 364 UG
Folate, food: 364 UG
Folate, DFE: 364 UG
Choline, total: 87.4 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.02 MG
Tocopherol, gamma: 2.01 MG
Tocopherol, delta: 0.17 MG
Vitamin K (phylloquinone): 2.5 UG
Fatty acids, total saturated: 0.17 G
SFA 14:0: 0.002 G
SFA 15:0: 0.001 G
SFA 16:0: 0.135 G
SFA 17:0: 0.002 G
SFA 18:0: 0.023 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 0.128 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.117 G
MUFA 18:1 c: 0.117 G
MUFA 22:1: 0.008 G
Fatty acids, total polyunsaturated: 0.873 G
PUFA 18:2: 0.335 G
PUFA 18:3: 0.538 G
PUFA 18:3 n-3 c,c,c (ALA): 0.538 G
Tryptophan: 0.247 G
Threonine: 0.711 G
Isoleucine: 0.952 G
Leucine: 1.723 G
Lysine: 1.28 G
Methionine: 0.273 G
Cystine: 0.187 G
Phenylalanine: 1.158 G
Tyrosine: 0.484 G
Valine: 1.241 G
Arginine: 1.02 G
Histidine: 0.507 G
Alanine: 0.908 G
Aspartic acid: 2.598 G
Glutamic acid: 3.098 G
Glycine: 0.801 G
Proline: 1.117 G
Serine: 1.18 G
Beans, navy, mature seeds, sprouted, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
NAVY OR PEA BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 76.02 G
Energy: 78 KCAL
Energy: 325 kJ
Protein: 7.07 G
Total lipid (fat): 0.81 G
Ash: 1.09 G
Carbohydrate, by difference: 15.01 G
Calcium, Ca: 16 MG
Iron, Fe: 2.11 MG
Magnesium, Mg: 111 MG
Phosphorus, P: 103 MG
Potassium, K: 317 MG
Sodium, Na: 250 MG
Zinc, Zn: 0.97 MG
Copper, Cu: 0.389 MG
Manganese, Mn: 0.446 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 17.3 MG
Thiamin: 0.381 MG
Riboflavin: 0.235 MG
Niacin: 1.263 MG
Pantothenic acid: 0.854 MG
Vitamin B-6: 0.198 MG
Folate, total: 106 UG
Folate, food: 106 UG
Folate, DFE: 106 UG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 0.098 G
SFA 16:0: 0.087 G
SFA 18:0: 0.011 G
Fatty acids, total monounsaturated: 0.06 G
MUFA 18:1: 0.06 G
Fatty acids, total polyunsaturated: 0.468 G
PUFA 18:2: 0.169 G
PUFA 18:3: 0.299 G
Tryptophan: 0.074 G
Threonine: 0.297 G
Isoleucine: 0.314 G
Leucine: 0.508 G
Lysine: 0.403 G
Methionine: 0.074 G
Cystine: 0.08 G
Phenylalanine: 0.357 G
Tyrosine: 0.243 G
Valine: 0.363 G
Arginine: 0.385 G
Histidine: 0.198 G
Alanine: 0.293 G
Aspartic acid: 0.919 G
Glutamic acid: 0.863 G
Glycine: 0.243 G
Proline: 0.285 G
Serine: 0.378 G
Beans, navy, mature seeds, sprouted, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
NAVY OR PEA BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 76.02 G
Energy: 78 KCAL
Energy: 325 kJ
Protein: 7.07 G
Total lipid (fat): 0.81 G
Ash: 1.09 G
Carbohydrate, by difference: 15.01 G
Calcium, Ca: 16 MG
Iron, Fe: 2.11 MG
Magnesium, Mg: 111 MG
Phosphorus, P: 103 MG
Potassium, K: 317 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.97 MG
Copper, Cu: 0.389 MG
Manganese, Mn: 0.446 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 17.3 MG
Thiamin: 0.381 MG
Riboflavin: 0.235 MG
Niacin: 1.263 MG
Pantothenic acid: 0.854 MG
Vitamin B-6: 0.198 MG
Folate, total: 106 UG
Folate, food: 106 UG
Folate, DFE: 106 UG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 0.098 G
SFA 16:0: 0.087 G
SFA 18:0: 0.011 G
Fatty acids, total monounsaturated: 0.06 G
MUFA 18:1: 0.06 G
Fatty acids, total polyunsaturated: 0.468 G
PUFA 18:2: 0.169 G
PUFA 18:3: 0.299 G
Tryptophan: 0.074 G
Threonine: 0.297 G
Isoleucine: 0.314 G
Leucine: 0.508 G
Lysine: 0.403 G
Methionine: 0.074 G
Cystine: 0.08 G
Phenylalanine: 0.357 G
Tyrosine: 0.243 G
Valine: 0.363 G
Arginine: 0.385 G
Histidine: 0.198 G
Alanine: 0.293 G
Aspartic acid: 0.919 G
Glutamic acid: 0.863 G
Glycine: 0.243 G
Proline: 0.285 G
Serine: 0.378 G
Beans, navy, mature seeds, sprouted, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
NAVY OR PEA BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 79.15 G
Energy: 67 KCAL
Energy: 280 kJ
Protein: 6.15 G
Total lipid (fat): 0.7 G
Ash: 0.95 G
Carbohydrate, by difference: 13.05 G
Calcium, Ca: 15 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 101 MG
Phosphorus, P: 100 MG
Potassium, K: 307 MG
Sodium, Na: 13 MG
Zinc, Zn: 0.89 MG
Copper, Cu: 0.356 MG
Manganese, Mn: 0.408 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 18.8 MG
Thiamin: 0.39 MG
Riboflavin: 0.215 MG
Niacin: 1.22 MG
Pantothenic acid: 0.825 MG
Vitamin B-6: 0.191 MG
Folate, total: 132 UG
Folate, food: 132 UG
Folate, DFE: 132 UG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 0.085 G
SFA 16:0: 0.076 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.052 G
MUFA 18:1: 0.052 G
Fatty acids, total polyunsaturated: 0.407 G
PUFA 18:2: 0.147 G
PUFA 18:3: 0.26 G
Tryptophan: 0.064 G
Threonine: 0.258 G
Isoleucine: 0.273 G
Leucine: 0.442 G
Lysine: 0.35 G
Methionine: 0.064 G
Cystine: 0.07 G
Phenylalanine: 0.31 G
Tyrosine: 0.212 G
Valine: 0.316 G
Arginine: 0.335 G
Histidine: 0.172 G
Alanine: 0.255 G
Aspartic acid: 0.799 G
Glutamic acid: 0.75 G
Glycine: 0.212 G
Proline: 0.248 G
Serine: 0.329 G
Beans, NFS
Water: 59.15 G
Energy: 189 KCAL
Protein: 8.34 G
Total lipid (fat): 7.08 G
Carbohydrate, by difference: 23.78 G
Fiber, total dietary: 8.3 G
Sugars, Total: 0.31 G
Calcium, Ca: 39 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 135 MG
Potassium, K: 386 MG
Sodium, Na: 217 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.202 MG
Selenium, Se: 4.6 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.181 MG
Riboflavin: 0.054 MG
Niacin: 0.322 MG
Vitamin B-6: 0.167 MG
Folate, total: 147 UG
Folate, food: 147 UG
Folate, DFE: 147 UG
Choline, total: 32.2 MG
Vitamin E (alpha-tocopherol): 1.91 MG
Vitamin K (phylloquinone): 10.3 UG
Fatty acids, total saturated: 1.016 G
SFA 14:0: 0.003 G
SFA 16:0: 0.766 G
SFA 18:0: 0.193 G
Fatty acids, total monounsaturated: 2.726 G
MUFA 16:1: 0.023 G
MUFA 18:1: 2.655 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 2.836 G
PUFA 18:2: 2.408 G
PUFA 18:3: 0.425 G
BEANS, ORIGINAL
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001044
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: SOYBEAN OIL, SALT, SUGAR, RENDERED BEEF FAT, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
household_serving_fulltext: 0.5 cup
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 99 KCAL
Protein: 4.58 G
Total lipid (fat): 1.91 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Calcium, Ca: 31 MG
Iron, Fe: 1.45 MG
Potassium, K: 298 MG
Sodium, Na: 321 MG
Fatty acids, total saturated: 0.38 G
BEANS, ORIGINAL
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001044
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: SOYBEAN OIL, SALT, SUGAR, RENDERED BEEF FAT, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
household_serving_fulltext: 0.5 cup
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 99 KCAL
Protein: 4.58 G
Total lipid (fat): 1.91 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Calcium, Ca: 31 MG
Iron, Fe: 1.45 MG
Potassium, K: 298 MG
Sodium, Na: 321 MG
Fatty acids, total saturated: 0.38 G
Beans, pink, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 61.2 G
Energy: 149 KCAL
Energy: 623 kJ
Protein: 9.06 G
Total lipid (fat): 0.49 G
Ash: 1.34 G
Carbohydrate, by difference: 27.91 G
Fiber, total dietary: 5.3 G
Sugars, Total: 0.36 G
Calcium, Ca: 52 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 65 MG
Phosphorus, P: 165 MG
Potassium, K: 508 MG
Sodium, Na: 238 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.271 MG
Manganese, Mn: 0.548 MG
Selenium, Se: 1.4 UG
Thiamin: 0.257 MG
Riboflavin: 0.063 MG
Niacin: 0.57 MG
Pantothenic acid: 0.299 MG
Vitamin B-6: 0.175 MG
Folate, total: 168 UG
Folate, food: 168 UG
Folate, DFE: 168 UG
Choline, total: 36.9 MG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin K (phylloquinone): 3.7 UG
Fatty acids, total saturated: 0.126 G
SFA 16:0: 0.118 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.042 G
MUFA 18:1: 0.042 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.114 G
PUFA 18:3: 0.096 G
Tryptophan: 0.107 G
Threonine: 0.381 G
Isoleucine: 0.4 G
Leucine: 0.723 G
Lysine: 0.622 G
Methionine: 0.136 G
Cystine: 0.099 G
Phenylalanine: 0.49 G
Tyrosine: 0.255 G
Valine: 0.474 G
Arginine: 0.561 G
Histidine: 0.252 G
Alanine: 0.38 G
Aspartic acid: 1.095 G
Glutamic acid: 1.381 G
Glycine: 0.354 G
Proline: 0.384 G
Serine: 0.493 G
Beans, pink, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 61.2 G
Energy: 149 KCAL
Energy: 623 kJ
Protein: 9.06 G
Total lipid (fat): 0.49 G
Ash: 1.34 G
Carbohydrate, by difference: 27.91 G
Fiber, total dietary: 5.3 G
Sugars, Total: 0.36 G
Calcium, Ca: 52 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 65 MG
Phosphorus, P: 165 MG
Potassium, K: 508 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.271 MG
Manganese, Mn: 0.548 MG
Selenium, Se: 1.4 UG
Thiamin: 0.257 MG
Riboflavin: 0.063 MG
Niacin: 0.57 MG
Pantothenic acid: 0.299 MG
Vitamin B-6: 0.175 MG
Folate, total: 168 UG
Folate, food: 168 UG
Folate, DFE: 168 UG
Choline, total: 36.9 MG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin K (phylloquinone): 3.7 UG
Fatty acids, total saturated: 0.126 G
SFA 16:0: 0.118 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.042 G
MUFA 18:1: 0.042 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.114 G
PUFA 18:3: 0.096 G
Tryptophan: 0.107 G
Threonine: 0.381 G
Isoleucine: 0.4 G
Leucine: 0.723 G
Lysine: 0.622 G
Methionine: 0.136 G
Cystine: 0.099 G
Phenylalanine: 0.49 G
Tyrosine: 0.255 G
Valine: 0.474 G
Arginine: 0.561 G
Histidine: 0.252 G
Alanine: 0.38 G
Aspartic acid: 1.095 G
Glutamic acid: 1.381 G
Glycine: 0.354 G
Proline: 0.384 G
Serine: 0.493 G
Beans, pink, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 10.06 G
Energy: 343 KCAL
Energy: 1435 kJ
Protein: 20.96 G
Total lipid (fat): 1.13 G
Ash: 3.66 G
Carbohydrate, by difference: 64.19 G
Fiber, total dietary: 12.7 G
Sugars, Total: 2.14 G
Calcium, Ca: 130 MG
Iron, Fe: 6.77 MG
Magnesium, Mg: 182 MG
Phosphorus, P: 415 MG
Potassium, K: 1464 MG
Sodium, Na: 8 MG
Zinc, Zn: 2.55 MG
Copper, Cu: 0.81 MG
Manganese, Mn: 1.376 MG
Selenium, Se: 13 UG
Thiamin: 0.772 MG
Riboflavin: 0.192 MG
Niacin: 1.892 MG
Pantothenic acid: 0.997 MG
Vitamin B-6: 0.527 MG
Folate, total: 463 UG
Folate, food: 463 UG
Folate, DFE: 463 UG
Choline, total: 67.2 MG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 0.292 G
SFA 14:0: 0.001 G
SFA 16:0: 0.274 G
SFA 18:0: 0.018 G
Fatty acids, total monounsaturated: 0.098 G
MUFA 18:1: 0.098 G
Fatty acids, total polyunsaturated: 0.487 G
PUFA 18:2: 0.265 G
PUFA 18:3: 0.222 G
Tryptophan: 0.248 G
Threonine: 0.882 G
Isoleucine: 0.925 G
Leucine: 1.673 G
Lysine: 1.438 G
Methionine: 0.315 G
Cystine: 0.228 G
Phenylalanine: 1.133 G
Tyrosine: 0.59 G
Valine: 1.096 G
Arginine: 1.298 G
Histidine: 0.583 G
Alanine: 0.878 G
Aspartic acid: 2.535 G
Glutamic acid: 3.195 G
Glycine: 0.818 G
Proline: 0.889 G
Serine: 1.14 G
Beans, pinto, canned, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE PRODUCT (EUROFIR) e.g. tomato pure, sun-dried tomatoes, pickled red cabbage, sauerkraut.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 70.6 G
Energy: 114 KCAL
Energy: 475 kJ
Protein: 6.99 G
Total lipid (fat): 0.9 G
Ash: 1.3 G
Carbohydrate, by difference: 20.22 G
Fiber, total dietary: 5.5 G
Sugars, Total: 0.54 G
Sucrose: 0.54 G
Starch: 10.21 G
Calcium, Ca: 63 MG
Iron, Fe: 1.33 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 101 MG
Potassium, K: 274 MG
Sodium, Na: 239 MG
Zinc, Zn: 0.61 MG
Copper, Cu: 0.259 MG
Manganese, Mn: 0.383 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.052 MG
Riboflavin: 0.019 MG
Niacin: 0.272 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Fatty acids, total saturated: 0.158 G
SFA 16:0: 0.155 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.153 G
MUFA 18:1: 0.153 G
Fatty acids, total polyunsaturated: 0.273 G
PUFA 18:2: 0.115 G
PUFA 18:3: 0.158 G
Tryptophan: 0.078 G
Threonine: 0.266 G
Isoleucine: 0.287 G
Leucine: 0.513 G
Lysine: 0.446 G
Methionine: 0.085 G
Cystine: 0.061 G
Phenylalanine: 0.36 G
Tyrosine: 0.141 G
Valine: 0.329 G
Arginine: 0.361 G
Histidine: 0.183 G
Alanine: 0.287 G
Aspartic acid: 0.746 G
Glutamic acid: 0.996 G
Glycine: 0.262 G
Proline: 0.353 G
Serine: 0.385 G
Beans, Pinto, Dry
brand_owner: WestStar Food Co
brand_name: WestStar
gtin_upc: 00851552001010
ingredients: Pinto Beans
serving_size: 36.0 g
household_serving_fulltext: 1/4 cup (Dry), 1/2 cup, cooked, drained
branded_food_category: Vegetables Unprepared/Unprocessed (Shelf Stable)
package_weight: 2 LBR
market_country: United States
Protein: 7 G
Carbohydrate, by difference: 22 G
Fiber, total dietary: 14 G
Sugars, Total: 1 G
Calcium, Ca: 60 MG
Iron, Fe: 2.8 MG
Sodium, Na: 15000 MG
Beans, Pinto, Dry
brand_owner: WestStar Food Co
brand_name: WestStar
gtin_upc: 00851552001010
ingredients: Pinto Beans
serving_size: 36.0 g
household_serving_fulltext: 1/4 cup (Dry), 1/2 cup, cooked, drained
branded_food_category: Vegetables Unprepared/Unprocessed (Shelf Stable)
package_weight: 2 LBR
market_country: United States
Protein: 7 G
Carbohydrate, by difference: 22 G
Fiber, total dietary: 14 G
Sugars, Total: 1 G
Calcium, Ca: 60 MG
Iron, Fe: 2.8 MG
Sodium, Na: 15000 MG
Beans, Pinto, Dry
brand_owner: WestStar Food Co
brand_name: WestStar
gtin_upc: 10851552001017
ingredients: Pinto Beans
serving_size: 49.0 g
household_serving_fulltext: 1/4 cup (Dry), 1/2 cup, cooked, drained
branded_food_category: Vegetables Unprepared/Unprocessed (Shelf Stable)
package_weight: 12 EA
market_country: United States
Protein: 9 G
Total lipid (fat): 1 G
Carbohydrate, by difference: 31 G
Fiber, total dietary: 16 G
Sugars, Total: 1 G
Calcium, Ca: 17 MG
Iron, Fe: 2.6 MG
Potassium, K: 720 MG
Sodium, Na: 5000 MG
Beans, Pinto, Dry
brand_owner: WestStar Food Co
brand_name: WestStar
gtin_upc: 10851552001017
ingredients: Pinto Beans
serving_size: 49.0 g
household_serving_fulltext: 1/4 cup (Dry), 1/2 cup, cooked, drained
branded_food_category: Vegetables Unprepared/Unprocessed (Shelf Stable)
package_weight: 24 LBR
market_country: United States
Protein: 9 G
Total lipid (fat): 1 G
Carbohydrate, by difference: 31 G
Fiber, total dietary: 16 G
Sugars, Total: 1 G
Calcium, Ca: 17 MG
Iron, Fe: 2.6 MG
Potassium, K: 720 MG
Sodium, Na: 5000 MG
Beans, Pinto, Dry
brand_owner: WestStar Food Co
brand_name: WestStar
gtin_upc: 10851552001017
ingredients: Pinto Beans
serving_size: 49.0 g
household_serving_fulltext: 1/4 cup (Dry), 1/2 cup, cooked, drained
branded_food_category: Vegetables Unprepared/Unprocessed (Shelf Stable)
package_weight: 24 LBR
market_country: United States
Protein: 9 G
Total lipid (fat): 1 G
Carbohydrate, by difference: 31 G
Fiber, total dietary: 16 G
Sugars, Total: 1 G
Calcium, Ca: 17 MG
Iron, Fe: 2.6 MG
Potassium, K: 720 MG
Sodium, Na: 5000 MG
Beans, Pinto, Dry
brand_owner: WestStar Food Co
brand_name: WestStar
gtin_upc: 10851552001017
ingredients: Pinto Beans
serving_size: 49.0 g
household_serving_fulltext: 1/4 cup (Dry), 1/2 cup, cooked, drained
branded_food_category: Vegetables Unprepared/Unprocessed (Shelf Stable)
package_weight: 24 LBR
market_country: United States
Protein: 9 G
Total lipid (fat): 1 G
Carbohydrate, by difference: 31 G
Fiber, total dietary: 16 G
Sugars, Total: 1 G
Calcium, Ca: 17 MG
Iron, Fe: 2.6 MG
Potassium, K: 720 MG
Sodium, Na: 5000 MG
Beans, pinto, immature seeds, frozen, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
UNRIPE OR IMMATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has not achieved full maturity. This condition does not necessarily preclude utilization, for example, green tomatoes are consumed despite their relative unripeness to red tomatoes.
Water: 58.01 G
Energy: 162 KCAL
Energy: 678 kJ
Protein: 9.31 G
Total lipid (fat): 0.48 G
Ash: 1.33 G
Carbohydrate, by difference: 30.87 G
Fiber, total dietary: 5.4 G
Calcium, Ca: 52 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 100 MG
Potassium, K: 646 MG
Sodium, Na: 319 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.493 MG
Selenium, Se: 1.4 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.274 MG
Riboflavin: 0.108 MG
Niacin: 0.632 MG
Pantothenic acid: 0.258 MG
Vitamin B-6: 0.194 MG
Folate, total: 34 UG
Folate, food: 34 UG
Folate, DFE: 34 UG
Fatty acids, total saturated: 0.058 G
SFA 16:0: 0.051 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.035 G
MUFA 18:1: 0.035 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.099 G
PUFA 18:3: 0.177 G
Beans, pinto, immature seeds, frozen, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
UNRIPE OR IMMATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has not achieved full maturity. This condition does not necessarily preclude utilization, for example, green tomatoes are consumed despite their relative unripeness to red tomatoes.
Water: 58.01 G
Energy: 162 KCAL
Energy: 678 kJ
Protein: 9.31 G
Total lipid (fat): 0.48 G
Ash: 1.33 G
Carbohydrate, by difference: 30.87 G
Fiber, total dietary: 5.4 G
Calcium, Ca: 52 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 100 MG
Potassium, K: 646 MG
Sodium, Na: 83 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.493 MG
Selenium, Se: 1.4 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.274 MG
Riboflavin: 0.108 MG
Niacin: 0.632 MG
Pantothenic acid: 0.258 MG
Vitamin B-6: 0.194 MG
Folate, total: 34 UG
Folate, food: 34 UG
Folate, DFE: 34 UG
Fatty acids, total saturated: 0.058 G
SFA 16:0: 0.051 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.035 G
MUFA 18:1: 0.035 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.099 G
PUFA 18:3: 0.177 G
Beans, pinto, immature seeds, frozen, unprepared
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
UNRIPE OR IMMATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has not achieved full maturity. This condition does not necessarily preclude utilization, for example, green tomatoes are consumed despite their relative unripeness to red tomatoes.
Water: 55.8 G
Energy: 170 KCAL
Energy: 711 kJ
Protein: 9.8 G
Total lipid (fat): 0.5 G
Ash: 1.4 G
Carbohydrate, by difference: 32.5 G
Fiber, total dietary: 5.7 G
Calcium, Ca: 58 MG
Iron, Fe: 3 MG
Magnesium, Mg: 60 MG
Phosphorus, P: 117 MG
Potassium, K: 756 MG
Sodium, Na: 92 MG
Zinc, Zn: 0.77 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.546 MG
Selenium, Se: 1.5 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.34 MG
Riboflavin: 0.12 MG
Niacin: 0.7 MG
Pantothenic acid: 0.302 MG
Vitamin B-6: 0.215 MG
Folate, total: 50 UG
Folate, food: 50 UG
Folate, DFE: 50 UG
Fatty acids, total saturated: 0.061 G
SFA 16:0: 0.054 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.037 G
MUFA 18:1: 0.037 G
Fatty acids, total polyunsaturated: 0.291 G
PUFA 18:2: 0.105 G
PUFA 18:3: 0.186 G
Beans, pinto, mature seeds, canned, drained solids, rinsed in tap water
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE PRODUCT (EUROFIR) e.g. tomato pure, sun-dried tomatoes, pickled red cabbage, sauerkraut.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 70 G
Energy: 117 KCAL
Energy: 490 kJ
Protein: 7.04 G
Total lipid (fat): 0.97 G
Ash: 1.22 G
Carbohydrate, by difference: 20.77 G
Calcium, Ca: 64 MG
Iron, Fe: 1.27 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 96 MG
Potassium, K: 234 MG
Sodium, Na: 212 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.26 MG
Manganese, Mn: 0.37 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.05 MG
Riboflavin: 0.019 MG
Niacin: 0.262 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Tryptophan: 0.079 G
Threonine: 0.268 G
Isoleucine: 0.289 G
Leucine: 0.517 G
Lysine: 0.45 G
Methionine: 0.086 G
Cystine: 0.062 G
Phenylalanine: 0.363 G
Tyrosine: 0.142 G
Valine: 0.331 G
Arginine: 0.363 G
Histidine: 0.184 G
Alanine: 0.289 G
Aspartic acid: 0.752 G
Glutamic acid: 1.004 G
Glycine: 0.264 G
Proline: 0.355 G
Serine: 0.388 G
Beans, pinto, mature seeds, canned, solids and liquids, low sodium
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 78.19 G
Energy: 82 KCAL
Energy: 345 kJ
Protein: 4.6 G
Total lipid (fat): 0.56 G
Ash: 1.48 G
Carbohydrate, by difference: 15.18 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.02 G
Calcium, Ca: 47 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 92 MG
Potassium, K: 276 MG
Sodium, Na: 146 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.162 MG
Manganese, Mn: 0.318 MG
Selenium, Se: 3.7 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.052 MG
Riboflavin: 0.016 MG
Niacin: 0.268 MG
Pantothenic acid: 0.136 MG
Vitamin B-6: 0.135 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 20.8 MG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 0.116 G
SFA 16:0: 0.114 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.114 G
MUFA 18:1: 0.114 G
Fatty acids, total polyunsaturated: 0.203 G
PUFA 18:2: 0.086 G
PUFA 18:3: 0.118 G
Tryptophan: 0.051 G
Threonine: 0.176 G
Isoleucine: 0.189 G
Leucine: 0.338 G
Lysine: 0.294 G
Methionine: 0.056 G
Cystine: 0.04 G
Phenylalanine: 0.237 G
Tyrosine: 0.093 G
Valine: 0.216 G
Arginine: 0.238 G
Histidine: 0.12 G
Alanine: 0.189 G
Aspartic acid: 0.492 G
Glutamic acid: 0.656 G
Glycine: 0.172 G
Proline: 0.232 G
Serine: 0.254 G
Beans, pinto, mature seeds, canned, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 78.19 G
Energy: 82 KCAL
Energy: 345 kJ
Protein: 4.6 G
Total lipid (fat): 0.56 G
Ash: 1.48 G
Carbohydrate, by difference: 15.18 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.02 G
Calcium, Ca: 47 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 92 MG
Potassium, K: 276 MG
Sodium, Na: 268 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.162 MG
Manganese, Mn: 0.318 MG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.052 MG
Riboflavin: 0.016 MG
Niacin: 0.268 MG
Pantothenic acid: 0.136 MG
Vitamin B-6: 0.074 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 20.8 MG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 0.123 G
SFA 16:0: 0.12 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.114 G
MUFA 18:1: 0.114 G
Fatty acids, total polyunsaturated: 0.203 G
PUFA 18:2: 0.086 G
PUFA 18:3: 0.118 G
Tryptophan: 0.051 G
Threonine: 0.176 G
Isoleucine: 0.189 G
Leucine: 0.338 G
Lysine: 0.294 G
Methionine: 0.056 G
Cystine: 0.04 G
Phenylalanine: 0.237 G
Tyrosine: 0.093 G
Valine: 0.216 G
Arginine: 0.238 G
Histidine: 0.12 G
Alanine: 0.189 G
Aspartic acid: 0.492 G
Glutamic acid: 0.656 G
Glycine: 0.172 G
Proline: 0.232 G
Serine: 0.254 G
Beans, pinto, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 62.95 G
Energy: 143 KCAL
Energy: 600 kJ
Protein: 9.01 G
Total lipid (fat): 0.65 G
Ash: 1.17 G
Carbohydrate, by difference: 26.22 G
Fiber, total dietary: 9 G
Sugars, Total: 0.34 G
Sucrose: 0.34 G
Starch: 15.15 G
Calcium, Ca: 46 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 147 MG
Potassium, K: 436 MG
Sodium, Na: 238 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.219 MG
Manganese, Mn: 0.453 MG
Selenium, Se: 6.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.193 MG
Riboflavin: 0.062 MG
Niacin: 0.318 MG
Pantothenic acid: 0.21 MG
Vitamin B-6: 0.229 MG
Folate, total: 172 UG
Folate, food: 172 UG
Folate, DFE: 172 UG
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.109 G
SFA 16:0: 0.106 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.106 G
MUFA 18:1: 0.106 G
Fatty acids, total polyunsaturated: 0.188 G
PUFA 18:2: 0.078 G
PUFA 18:3: 0.109 G
Tryptophan: 0.098 G
Threonine: 0.35 G
Isoleucine: 0.368 G
Leucine: 0.664 G
Lysine: 0.571 G
Methionine: 0.126 G
Cystine: 0.09 G
Phenylalanine: 0.45 G
Tyrosine: 0.234 G
Valine: 0.435 G
Arginine: 0.515 G
Histidine: 0.232 G
Alanine: 0.348 G
Aspartic acid: 1.005 G
Glutamic acid: 1.268 G
Glycine: 0.325 G
Proline: 0.352 G
Serine: 0.453 G
Beans, pinto, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 62.95 G
Energy: 143 KCAL
Energy: 600 kJ
Protein: 9.01 G
Total lipid (fat): 0.65 G
Ash: 1.17 G
Carbohydrate, by difference: 26.22 G
Fiber, total dietary: 9 G
Sugars, Total: 0.34 G
Sucrose: 0.34 G
Starch: 15.15 G
Calcium, Ca: 46 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 147 MG
Potassium, K: 436 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.219 MG
Manganese, Mn: 0.453 MG
Selenium, Se: 6.2 UG
Fluoride, F: 2.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.193 MG
Riboflavin: 0.062 MG
Niacin: 0.318 MG
Pantothenic acid: 0.21 MG
Vitamin B-6: 0.229 MG
Folate, total: 172 UG
Folate, food: 172 UG
Folate, DFE: 172 UG
Choline, total: 35.3 MG
Betaine: 0.1 MG
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.136 G
SFA 16:0: 0.133 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.133 G
MUFA 18:1: 0.133 G
Fatty acids, total polyunsaturated: 0.235 G
PUFA 18:2: 0.098 G
PUFA 18:3: 0.137 G
Tryptophan: 0.108 G
Threonine: 0.331 G
Isoleucine: 0.426 G
Leucine: 0.765 G
Lysine: 0.63 G
Methionine: 0.117 G
Cystine: 0.084 G
Phenylalanine: 0.531 G
Tyrosine: 0.213 G
Valine: 0.519 G
Arginine: 0.494 G
Histidine: 0.247 G
Alanine: 0.409 G
Aspartic acid: 1.128 G
Glutamic acid: 1.447 G
Glycine: 0.365 G
Proline: 0.515 G
Serine: 0.565 G
Beans, pinto, mature seeds, raw (Includes foods for USDA's Food Distribution Program)
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
PINTO BEAN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.33 G
Energy: 347 KCAL
Energy: 1452 kJ
Protein: 21.42 G
Total lipid (fat): 1.23 G
Ash: 3.46 G
Carbohydrate, by difference: 62.55 G
Fiber, total dietary: 15.5 G
Sugars, Total: 2.11 G
Sucrose: 1.98 G
Glucose: 0.13 G
Starch: 34.17 G
Calcium, Ca: 113 MG
Iron, Fe: 5.07 MG
Magnesium, Mg: 176 MG
Phosphorus, P: 411 MG
Potassium, K: 1393 MG
Sodium, Na: 12 MG
Zinc, Zn: 2.28 MG
Copper, Cu: 0.893 MG
Manganese, Mn: 1.148 MG
Selenium, Se: 27.9 UG
Vitamin C, total ascorbic acid: 6.3 MG
Thiamin: 0.713 MG
Riboflavin: 0.212 MG
Niacin: 1.174 MG
Pantothenic acid: 0.785 MG
Vitamin B-6: 0.474 MG
Folate, total: 525 UG
Folate, food: 525 UG
Folate, DFE: 525 UG
Choline, total: 66.2 MG
Betaine: 0.4 MG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 0.235 G
SFA 14:0: 0.001 G
SFA 16:0: 0.229 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.229 G
MUFA 18:1: 0.229 G
Fatty acids, total polyunsaturated: 0.407 G
PUFA 18:2: 0.17 G
PUFA 18:3: 0.237 G
Tryptophan: 0.237 G
Threonine: 0.81 G
Isoleucine: 0.871 G
Leucine: 1.558 G
Lysine: 1.356 G
Methionine: 0.259 G
Cystine: 0.187 G
Phenylalanine: 1.095 G
Tyrosine: 0.427 G
Valine: 0.998 G
Arginine: 1.096 G
Histidine: 0.556 G
Alanine: 0.872 G
Aspartic acid: 2.268 G
Glutamic acid: 3.027 G
Glycine: 0.796 G
Proline: 1.072 G
Serine: 1.171 G
Beans, pinto, mature seeds, sprouted, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 93.39 G
Energy: 20 KCAL
Energy: 82 kJ
Protein: 1.86 G
Total lipid (fat): 0.32 G
Ash: 0.93 G
Carbohydrate, by difference: 3.5 G
Calcium, Ca: 15 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 30 MG
Potassium, K: 98 MG
Sodium, Na: 287 MG
Zinc, Zn: 0.17 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.123 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 6.1 MG
Thiamin: 0.067 MG
Riboflavin: 0.059 MG
Niacin: 0.725 MG
Pantothenic acid: 0.235 MG
Vitamin B-6: 0.054 MG
Folate, total: 29 UG
Folate, food: 29 UG
Folate, DFE: 29 UG
Fatty acids, total saturated: 0.039 G
SFA 16:0: 0.034 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.024 G
MUFA 18:1: 0.024 G
Fatty acids, total polyunsaturated: 0.185 G
PUFA 18:2: 0.067 G
PUFA 18:3: 0.118 G
Tryptophan: 0.019 G
Threonine: 0.078 G
Isoleucine: 0.082 G
Leucine: 0.133 G
Lysine: 0.106 G
Methionine: 0.019 G
Cystine: 0.021 G
Phenylalanine: 0.094 G
Tyrosine: 0.064 G
Valine: 0.095 G
Arginine: 0.101 G
Histidine: 0.052 G
Alanine: 0.077 G
Aspartic acid: 0.241 G
Glutamic acid: 0.226 G
Glycine: 0.064 G
Proline: 0.075 G
Serine: 0.099 G
Beans, pinto, mature seeds, sprouted, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 93.39 G
Energy: 22 KCAL
Energy: 92 kJ
Protein: 1.86 G
Total lipid (fat): 0.32 G
Ash: 0.34 G
Carbohydrate, by difference: 4.1 G
Calcium, Ca: 15 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 30 MG
Potassium, K: 98 MG
Sodium, Na: 51 MG
Zinc, Zn: 0.17 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.123 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 6.1 MG
Thiamin: 0.067 MG
Riboflavin: 0.059 MG
Niacin: 0.725 MG
Pantothenic acid: 0.235 MG
Vitamin B-6: 0.054 MG
Folate, total: 29 UG
Folate, food: 29 UG
Folate, DFE: 29 UG
Vitamin A, IU: 1 IU
Fatty acids, total saturated: 0.039 G
SFA 16:0: 0.034 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.024 G
MUFA 18:1: 0.024 G
Fatty acids, total polyunsaturated: 0.185 G
PUFA 18:2: 0.067 G
PUFA 18:3: 0.118 G
Tryptophan: 0.019 G
Threonine: 0.078 G
Isoleucine: 0.082 G
Leucine: 0.133 G
Lysine: 0.106 G
Methionine: 0.019 G
Cystine: 0.021 G
Phenylalanine: 0.094 G
Tyrosine: 0.064 G
Valine: 0.095 G
Arginine: 0.101 G
Histidine: 0.052 G
Alanine: 0.077 G
Aspartic acid: 0.241 G
Glutamic acid: 0.226 G
Glycine: 0.064 G
Proline: 0.075 G
Serine: 0.099 G
Beans, pinto, mature seeds, sprouted, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
PINTO BEAN
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 81.3 G
Energy: 62 KCAL
Energy: 259 kJ
Protein: 5.25 G
Total lipid (fat): 0.9 G
Ash: 0.95 G
Carbohydrate, by difference: 11.6 G
Calcium, Ca: 43 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 94 MG
Potassium, K: 307 MG
Sodium, Na: 153 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.32 MG
Manganese, Mn: 0.366 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 21.7 MG
Thiamin: 0.23 MG
Riboflavin: 0.175 MG
Niacin: 2.28 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.171 MG
Folate, total: 118 UG
Folate, food: 118 UG
Folate, DFE: 118 UG
Vitamin A, IU: 2 IU
Fatty acids, total saturated: 0.109 G
SFA 16:0: 0.097 G
SFA 18:0: 0.012 G
Fatty acids, total monounsaturated: 0.067 G
MUFA 18:1: 0.067 G
Fatty acids, total polyunsaturated: 0.523 G
PUFA 18:2: 0.189 G
PUFA 18:3: 0.334 G
Tryptophan: 0.055 G
Threonine: 0.22 G
Isoleucine: 0.233 G
Leucine: 0.377 G
Lysine: 0.299 G
Methionine: 0.055 G
Cystine: 0.06 G
Phenylalanine: 0.265 G
Tyrosine: 0.181 G
Valine: 0.27 G
Arginine: 0.286 G
Histidine: 0.147 G
Alanine: 0.218 G
Aspartic acid: 0.682 G
Glutamic acid: 0.64 G
Glycine: 0.181 G
Proline: 0.212 G
Serine: 0.281 G
BEANS, RED RANCHERO
brand_owner: Supervalu, Inc.
brand_name: ESSENTIAL EVERYDAY
gtin_upc: 041303072547
ingredients: PREPARED RED BEANS, WATER, TOMATO PASTE, SALT, SEASONING (SPICES, DEHYDRATED ONION, DEHYDRATED TOMATO, ONION POWDER, DEHYDRATED GARLIC), SUGAR, BACON (CURED WITH WATER, SALT, BROWN SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), JALAPENO.
serving_size: 130.0 g
branded_food_category: Canned & Bottled Beans
package_weight: 15.5 oz/439 g
market_country: United States
Energy: 92 KCAL
Protein: 5.38 G
Total lipid (fat): 0.38 G
Carbohydrate, by difference: 16.15 G
Fiber, total dietary: 3.8 G
Sugars, Total: 1.54 G
Sugars, added: 0.8 G
Calcium, Ca: 26 MG
Iron, Fe: 1.54 MG
Potassium, K: 355 MG
Sodium, Na: 362 MG
Beans, shellie, canned, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN AND PINTO BEAN
POD AND FULL-SIZE SEED, MIXTURE Used for mixtures of pods and seeds. Used for mixtures of pods and seeds.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 90.69 G
Energy: 30 KCAL
Energy: 126 kJ
Protein: 1.76 G
Total lipid (fat): 0.19 G
Ash: 1.17 G
Carbohydrate, by difference: 6.19 G
Fiber, total dietary: 3.4 G
Sugars, Total: 0.63 G
Calcium, Ca: 29 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 30 MG
Potassium, K: 109 MG
Sodium, Na: 334 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.382 MG
Selenium, Se: 2.1 UG
Vitamin C, total ascorbic acid: 3.1 MG
Thiamin: 0.032 MG
Riboflavin: 0.054 MG
Niacin: 0.205 MG
Pantothenic acid: 0.133 MG
Vitamin B-6: 0.049 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 13.2 MG
Vitamin A, RAE: 11 UG
Carotene, beta: 137 UG
Vitamin A, IU: 228 IU
Lutein + zeaxanthin: 331 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 8 UG
Fatty acids, total saturated: 0.023 G
SFA 16:0: 0.021 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.014 G
MUFA 18:1: 0.014 G
Fatty acids, total polyunsaturated: 0.11 G
PUFA 18:2: 0.04 G
PUFA 18:3: 0.071 G
Beans, small white, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 63.24 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 8.97 G
Total lipid (fat): 0.64 G
Ash: 1.34 G
Carbohydrate, by difference: 25.81 G
Fiber, total dietary: 10.4 G
Calcium, Ca: 73 MG
Iron, Fe: 2.84 MG
Magnesium, Mg: 68 MG
Phosphorus, P: 169 MG
Potassium, K: 463 MG
Sodium, Na: 238 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.149 MG
Manganese, Mn: 0.51 MG
Selenium, Se: 1.3 UG
Thiamin: 0.236 MG
Riboflavin: 0.059 MG
Niacin: 0.272 MG
Pantothenic acid: 0.251 MG
Vitamin B-6: 0.127 MG
Folate, total: 137 UG
Folate, food: 137 UG
Folate, DFE: 137 UG
Fatty acids, total saturated: 0.166 G
SFA 16:0: 0.155 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.056 G
MUFA 18:1: 0.056 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.15 G
PUFA 18:3: 0.126 G
Tryptophan: 0.106 G
Threonine: 0.377 G
Isoleucine: 0.396 G
Leucine: 0.716 G
Lysine: 0.616 G
Methionine: 0.135 G
Cystine: 0.098 G
Phenylalanine: 0.485 G
Tyrosine: 0.253 G
Valine: 0.469 G
Arginine: 0.555 G
Histidine: 0.25 G
Alanine: 0.376 G
Aspartic acid: 1.085 G
Glutamic acid: 1.368 G
Glycine: 0.35 G
Proline: 0.38 G
Serine: 0.488 G
Beans, small white, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 63.24 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 8.97 G
Total lipid (fat): 0.64 G
Ash: 1.34 G
Carbohydrate, by difference: 25.81 G
Fiber, total dietary: 10.4 G
Calcium, Ca: 73 MG
Iron, Fe: 2.84 MG
Magnesium, Mg: 68 MG
Phosphorus, P: 169 MG
Potassium, K: 463 MG
Sodium, Na: 2 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.149 MG
Manganese, Mn: 0.51 MG
Selenium, Se: 1.3 UG
Thiamin: 0.236 MG
Riboflavin: 0.059 MG
Niacin: 0.272 MG
Pantothenic acid: 0.251 MG
Vitamin B-6: 0.127 MG
Folate, total: 137 UG
Folate, food: 137 UG
Folate, DFE: 137 UG
Fatty acids, total saturated: 0.166 G
SFA 16:0: 0.155 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.056 G
MUFA 18:1: 0.056 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.15 G
PUFA 18:3: 0.126 G
Tryptophan: 0.106 G
Threonine: 0.377 G
Isoleucine: 0.396 G
Leucine: 0.716 G
Lysine: 0.616 G
Methionine: 0.135 G
Cystine: 0.098 G
Phenylalanine: 0.485 G
Tyrosine: 0.253 G
Valine: 0.469 G
Arginine: 0.555 G
Histidine: 0.25 G
Alanine: 0.376 G
Aspartic acid: 1.085 G
Glutamic acid: 1.368 G
Glycine: 0.35 G
Proline: 0.38 G
Serine: 0.488 G
Beans, small white, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.71 G
Energy: 336 KCAL
Energy: 1406 kJ
Protein: 21.11 G
Total lipid (fat): 1.18 G
Ash: 3.75 G
Carbohydrate, by difference: 62.25 G
Fiber, total dietary: 24.9 G
Calcium, Ca: 173 MG
Iron, Fe: 7.73 MG
Magnesium, Mg: 183 MG
Phosphorus, P: 445 MG
Potassium, K: 1542 MG
Sodium, Na: 12 MG
Zinc, Zn: 2.81 MG
Copper, Cu: 0.635 MG
Manganese, Mn: 1.278 MG
Selenium, Se: 12.8 UG
Thiamin: 0.743 MG
Riboflavin: 0.207 MG
Niacin: 1.342 MG
Pantothenic acid: 0.729 MG
Vitamin B-6: 0.439 MG
Folate, total: 386 UG
Folate, food: 386 UG
Folate, DFE: 386 UG
Fatty acids, total saturated: 0.304 G
SFA 14:0: 0.001 G
SFA 16:0: 0.285 G
SFA 18:0: 0.018 G
Fatty acids, total monounsaturated: 0.102 G
MUFA 18:1: 0.102 G
Fatty acids, total polyunsaturated: 0.507 G
PUFA 18:2: 0.276 G
PUFA 18:3: 0.231 G
Tryptophan: 0.25 G
Threonine: 0.888 G
Isoleucine: 0.932 G
Leucine: 1.685 G
Lysine: 1.449 G
Methionine: 0.317 G
Cystine: 0.23 G
Phenylalanine: 1.141 G
Tyrosine: 0.594 G
Valine: 1.104 G
Arginine: 1.307 G
Histidine: 0.588 G
Alanine: 0.885 G
Aspartic acid: 2.553 G
Glutamic acid: 3.218 G
Glycine: 0.824 G
Proline: 0.895 G
Serine: 1.148 G
Beans, snap, canned, all styles, seasoned, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 94.3 G
Energy: 16 KCAL
Energy: 67 kJ
Protein: 0.83 G
Total lipid (fat): 0.2 G
Ash: 1.18 G
Carbohydrate, by difference: 3.49 G
Fiber, total dietary: 1.5 G
Calcium, Ca: 22 MG
Iron, Fe: 0.47 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 16 MG
Potassium, K: 93 MG
Sodium, Na: 373 MG
Zinc, Zn: 0.14 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.312 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 3.1 MG
Thiamin: 0.025 MG
Riboflavin: 0.049 MG
Niacin: 0.233 MG
Pantothenic acid: 0.098 MG
Vitamin B-6: 0.044 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin A, RAE: 26 UG
Vitamin A, IU: 525 IU
Fatty acids, total saturated: 0.045 G
SFA 16:0: 0.037 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.102 G
PUFA 18:2: 0.039 G
PUFA 18:3: 0.063 G
Tryptophan: 0.009 G
Threonine: 0.036 G
Isoleucine: 0.03 G
Leucine: 0.051 G
Lysine: 0.04 G
Methionine: 0.01 G
Cystine: 0.008 G
Phenylalanine: 0.03 G
Tyrosine: 0.019 G
Valine: 0.041 G
Arginine: 0.034 G
Histidine: 0.016 G
Alanine: 0.038 G
Aspartic acid: 0.117 G
Glutamic acid: 0.086 G
Glycine: 0.03 G
Proline: 0.031 G
Serine: 0.045 G
Beans, snap, canned, drained - NFY1211YP
Water: 93.9 G
Nitrogen: 0.14 G
Total lipid (fat): 0.3 G
Ash: 0.97 G
Beans, snap, canned, drained - NFY1211YQ
Glucose: 0.72 G
Fructose: 0.71 G
Beans, snap, canned, drained - NFY1211YW
Water: 93.2 G
Nitrogen: 0.19 G
Total lipid (fat): 0.43 G
Ash: 0.98 G
Beans, snap, canned, drained - NFY1211Z2
Water: 93.3 G
Nitrogen: 0.2 G
Total lipid (fat): 0.43 G
Ash: 0.93 G
Beans, snap, canned, drained - NFY1211Z3
Glucose: 0.68 G
Fructose: 0.68 G
Beans, snap, canned, drained - NFY1211Z9
Water: 93 G
Nitrogen: 0.17 G
Total lipid (fat): 0.43 G
Ash: 0.94 G
Beans, snap, canned, drained - NFY1211ZF
Water: 93.1 G
Nitrogen: 0.18 G
Total lipid (fat): 0.38 G
Ash: 1 G
Beans, snap, canned, drained - NFY1211ZG
Glucose: 0.68 G
Fructose: 0.72 G
Beans, snap, canned, drained - NFY1211ZM
Water: 93.1 G
Nitrogen: 0.19 G
Total lipid (fat): 0.38 G
Ash: 1.05 G
Beans, snap, canned, drained - NFY1211ZS
Water: 93.8 G
Nitrogen: 0.18 G
Total lipid (fat): 0.37 G
Ash: 0.82 G
Beans, snap, canned, drained - NFY1211ZT
Glucose: 0.5 G
Fructose: 0.48 G
Beans, snap, canned, drained - NFY1211ZZ
Water: 94.1 G
Nitrogen: 0.15 G
Total lipid (fat): 0.35 G
Ash: 0.8 G
Beans, snap, canned, drained - NFY121205
Water: 94 G
Nitrogen: 0.15 G
Total lipid (fat): 0.39 G
Ash: 0.83 G
Beans, snap, canned, drained - NFY121206
Glucose: 0.66 G
Fructose: 0.66 G
Beans, snap, canned, drained - NFY12120C
Water: 93.5 G
Nitrogen: 0.17 G
Total lipid (fat): 0.47 G
Ash: 0.71 G
Beans, snap, canned, drained - NFY12120I
Water: 94.2 G
Nitrogen: 0.13 G
Total lipid (fat): 0.38 G
Ash: 0.91 G
Beans, snap, canned, drained - NFY12120J
Glucose: 0.64 G
Fructose: 0.62 G
Beans, snap, canned, drained - NFY12120P
Water: 93.4 G
Nitrogen: 0.15 G
Total lipid (fat): 0.41 G
Ash: 0.71 G
Beans, snap, green, canned, no salt added, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
SALT OR SODIUM FREE FOOD A claim that a food is sodium-free or salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 5 milligrams of salt or sodium per amount customarily consumed (or for meals and main dishes, less than 5 miligrams of salt or sodium per labeled serving). Such foods must not contain an ingredient that is salt or sodium or generally understood to comtain salt or sodium except where the ingredient listed is footnoted '*adds a trivial amount of {salt or sodium}' [US FDA]
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 93.38 G
Energy: 22 KCAL
Energy: 92 kJ
Protein: 1.12 G
Total lipid (fat): 0.46 G
Ash: 0.73 G
Carbohydrate, by difference: 4.32 G
Fiber, total dietary: 1.9 G
Sugars, Total: 0.78 G
Sucrose: 0.16 G
Glucose: 0.29 G
Fructose: 0.33 G
Starch: 1 G
Calcium, Ca: 38 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 20 MG
Potassium, K: 96 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.034 MG
Manganese, Mn: 0.163 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 2.8 MG
Thiamin: 0.016 MG
Riboflavin: 0.046 MG
Niacin: 0.206 MG
Pantothenic acid: 0.2 MG
Vitamin B-6: 0.03 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 14.7 MG
Betaine: 0.2 MG
Vitamin A, RAE: 18 UG
Carotene, beta: 122 UG
Carotene, alpha: 156 UG
Cryptoxanthin, beta: 24 UG
Vitamin A, IU: 353 IU
Lutein + zeaxanthin: 452 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 38.9 UG
Fatty acids, total saturated: 0.103 G
SFA 16:0: 0.089 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.019 G
MUFA 18:1: 0.019 G
Fatty acids, total polyunsaturated: 0.234 G
PUFA 18:2: 0.089 G
PUFA 18:3: 0.145 G
Tryptophan: 0.012 G
Threonine: 0.048 G
Isoleucine: 0.04 G
Leucine: 0.069 G
Lysine: 0.054 G
Methionine: 0.013 G
Cystine: 0.011 G
Phenylalanine: 0.041 G
Tyrosine: 0.026 G
Valine: 0.055 G
Arginine: 0.045 G
Histidine: 0.021 G
Alanine: 0.051 G
Aspartic acid: 0.156 G
Glutamic acid: 0.115 G
Glycine: 0.04 G
Proline: 0.042 G
Serine: 0.061 G
Beans, snap, green, canned, no salt added, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
SALT OR SODIUM FREE FOOD A claim that a food is sodium-free or salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 5 milligrams of salt or sodium per amount customarily consumed (or for meals and main dishes, less than 5 miligrams of salt or sodium per labeled serving). Such foods must not contain an ingredient that is salt or sodium or generally understood to comtain salt or sodium except where the ingredient listed is footnoted '*adds a trivial amount of {salt or sodium}' [US FDA]
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 94.68 G
Energy: 15 KCAL
Energy: 64 kJ
Protein: 0.8 G
Total lipid (fat): 0.1 G
Ash: 0.92 G
Carbohydrate, by difference: 3.5 G
Fiber, total dietary: 1.5 G
Calcium, Ca: 24 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 19 MG
Potassium, K: 92 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.335 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 3.4 MG
Thiamin: 0.025 MG
Riboflavin: 0.051 MG
Niacin: 0.2 MG
Pantothenic acid: 0.106 MG
Vitamin B-6: 0.03 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin A, RAE: 16 UG
Vitamin A, IU: 321 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 0.023 G
SFA 16:0: 0.019 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.004 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.02 G
PUFA 18:3: 0.032 G
Tryptophan: 0.008 G
Threonine: 0.035 G
Isoleucine: 0.029 G
Leucine: 0.049 G
Lysine: 0.039 G
Methionine: 0.009 G
Cystine: 0.008 G
Phenylalanine: 0.029 G
Tyrosine: 0.019 G
Valine: 0.04 G
Arginine: 0.032 G
Histidine: 0.015 G
Alanine: 0.037 G
Aspartic acid: 0.111 G
Glutamic acid: 0.082 G
Glycine: 0.028 G
Proline: 0.029 G
Serine: 0.043 G
Beans, snap, green, canned, regular pack, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 93.52 G
Energy: 21 KCAL
Energy: 88 kJ
Protein: 1.05 G
Total lipid (fat): 0.41 G
Ash: 0.83 G
Carbohydrate, by difference: 4.19 G
Fiber, total dietary: 1.9 G
Sugars, Total: 1.44 G
Sucrose: 0.18 G
Glucose: 0.63 G
Fructose: 0.62 G
Starch: 1 G
Calcium, Ca: 37 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 22 MG
Potassium, K: 96 MG
Sodium, Na: 268 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.039 MG
Manganese, Mn: 0.175 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 2.8 MG
Thiamin: 0.016 MG
Riboflavin: 0.046 MG
Niacin: 0.206 MG
Pantothenic acid: 0.2 MG
Vitamin B-6: 0.03 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 14.7 MG
Betaine: 0.2 MG
Vitamin A, RAE: 18 UG
Carotene, beta: 122 UG
Carotene, alpha: 156 UG
Cryptoxanthin, beta: 24 UG
Vitamin A, IU: 353 IU
Lutein + zeaxanthin: 384 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 38.9 UG
Fatty acids, total saturated: 0.093 G
SFA 16:0: 0.08 G
SFA 18:0: 0.013 G
Fatty acids, total monounsaturated: 0.017 G
MUFA 18:1: 0.017 G
Fatty acids, total polyunsaturated: 0.211 G
PUFA 18:2: 0.08 G
PUFA 18:3: 0.131 G
Tryptophan: 0.011 G
Threonine: 0.045 G
Isoleucine: 0.038 G
Leucine: 0.064 G
Lysine: 0.05 G
Methionine: 0.013 G
Cystine: 0.01 G
Phenylalanine: 0.038 G
Tyrosine: 0.024 G
Valine: 0.052 G
Arginine: 0.042 G
Histidine: 0.019 G
Alanine: 0.048 G
Aspartic acid: 0.146 G
Glutamic acid: 0.107 G
Glycine: 0.037 G
Proline: 0.039 G
Serine: 0.057 G
Beans, snap, green, canned, regular pack, drained solids
Water: 93.6 G
Energy: 21 KCAL
Energy: 86 kJ
Nitrogen: 0.17 G
Protein: 1.04 G
Total lipid (fat): 0.39 G
Ash: 0.89 G
Carbohydrate, by difference: 4.11 G
Sugars, Total NLEA: 1.29 G
Glucose: 0.65 G
Fructose: 0.64 G
Calcium, Ca: 36 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 12.7 MG
Phosphorus, P: 23 MG
Potassium, K: 97 MG
Sodium, Na: 282 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.176 MG
Beans, snap, green, canned, regular pack, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 95.06 G
Energy: 15 KCAL
Energy: 62 kJ
Protein: 0.72 G
Total lipid (fat): 0.17 G
Ash: 0.77 G
Carbohydrate, by difference: 3.27 G
Fiber, total dietary: 1.5 G
Sugars, Total: 1.25 G
Calcium, Ca: 29 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 18 MG
Potassium, K: 92 MG
Sodium, Na: 192 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.205 MG
Vitamin C, total ascorbic acid: 2.2 MG
Thiamin: 0.015 MG
Riboflavin: 0.02 MG
Niacin: 0.2 MG
Pantothenic acid: 0.106 MG
Vitamin B-6: 0.03 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Vitamin A, RAE: 13 UG
Carotene, beta: 91 UG
Carotene, alpha: 116 UG
Cryptoxanthin, beta: 18 UG
Vitamin A, IU: 263 IU
Lutein + zeaxanthin: 338 UG
Vitamin E (alpha-tocopherol): 0.02 MG
Vitamin K (phylloquinone): 29 UG
Fatty acids, total saturated: 0.04 G
SFA 16:0: 0.033 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.007 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.09 G
PUFA 18:2: 0.035 G
PUFA 18:3: 0.055 G
Tryptophan: 0.008 G
Threonine: 0.035 G
Isoleucine: 0.029 G
Leucine: 0.049 G
Lysine: 0.039 G
Methionine: 0.009 G
Cystine: 0.008 G
Phenylalanine: 0.029 G
Tyrosine: 0.019 G
Valine: 0.04 G
Arginine: 0.032 G
Histidine: 0.015 G
Alanine: 0.037 G
Aspartic acid: 0.111 G
Glutamic acid: 0.082 G
Glycine: 0.028 G
Proline: 0.029 G
Serine: 0.043 G
Beans, snap, green, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.22 G
Energy: 35 KCAL
Energy: 147 kJ
Protein: 1.89 G
Total lipid (fat): 0.28 G
Ash: 0.73 G
Carbohydrate, by difference: 7.88 G
Fiber, total dietary: 3.2 G
Sugars, Total: 3.63 G
Calcium, Ca: 44 MG
Iron, Fe: 0.65 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 29 MG
Potassium, K: 146 MG
Sodium, Na: 239 MG
Zinc, Zn: 0.25 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.285 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 9.7 MG
Thiamin: 0.074 MG
Riboflavin: 0.097 MG
Niacin: 0.614 MG
Pantothenic acid: 0.074 MG
Vitamin B-6: 0.056 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 16.9 MG
Betaine: 0.1 MG
Vitamin A, RAE: 35 UG
Carotene, beta: 380 UG
Carotene, alpha: 70 UG
Vitamin A, IU: 691 IU
Lutein + zeaxanthin: 641 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 47.9 UG
Fatty acids, total saturated: 0.064 G
SFA 16:0: 0.053 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.011 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.011 G
Fatty acids, total polyunsaturated: 0.145 G
PUFA 18:2: 0.056 G
PUFA 18:3: 0.089 G
Tryptophan: 0.02 G
Threonine: 0.082 G
Isoleucine: 0.069 G
Leucine: 0.116 G
Lysine: 0.091 G
Methionine: 0.023 G
Cystine: 0.018 G
Phenylalanine: 0.069 G
Tyrosine: 0.044 G
Valine: 0.093 G
Arginine: 0.076 G
Histidine: 0.035 G
Alanine: 0.087 G
Aspartic acid: 0.265 G
Glutamic acid: 0.194 G
Glycine: 0.068 G
Proline: 0.07 G
Serine: 0.103 G
Beans, snap, green, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.22 G
Energy: 35 KCAL
Energy: 147 kJ
Protein: 1.89 G
Total lipid (fat): 0.28 G
Ash: 0.73 G
Carbohydrate, by difference: 7.88 G
Fiber, total dietary: 3.2 G
Sugars, Total: 3.63 G
Calcium, Ca: 44 MG
Iron, Fe: 0.65 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 29 MG
Potassium, K: 146 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.25 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.285 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 9.7 MG
Thiamin: 0.074 MG
Riboflavin: 0.097 MG
Niacin: 0.614 MG
Pantothenic acid: 0.074 MG
Vitamin B-6: 0.056 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 16.9 MG
Betaine: 0.1 MG
Vitamin A, RAE: 32 UG
Carotene, beta: 380 UG
Vitamin A, IU: 633 IU
Lutein + zeaxanthin: 641 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 47.9 UG
Fatty acids, total saturated: 0.064 G
SFA 16:0: 0.053 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.011 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.011 G
Fatty acids, total polyunsaturated: 0.145 G
PUFA 18:2: 0.056 G
PUFA 18:3: 0.089 G
Tryptophan: 0.02 G
Threonine: 0.082 G
Isoleucine: 0.069 G
Leucine: 0.116 G
Lysine: 0.091 G
Methionine: 0.023 G
Cystine: 0.018 G
Phenylalanine: 0.069 G
Tyrosine: 0.044 G
Valine: 0.093 G
Arginine: 0.076 G
Histidine: 0.035 G
Alanine: 0.087 G
Aspartic acid: 0.265 G
Glutamic acid: 0.194 G
Glycine: 0.068 G
Proline: 0.07 G
Serine: 0.103 G
Beans, snap, green, frozen, all styles, microwaved
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY MICROWAVE Cooked in a microwave oven.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.93 G
Energy: 33 KCAL
Energy: 139 kJ
Protein: 1.98 G
Total lipid (fat): 0.41 G
Ash: 0.7 G
Carbohydrate, by difference: 6.98 G
Fiber, total dietary: 3.4 G
Sugars, Total: 2.6 G
Sucrose: 0.41 G
Glucose: 0.83 G
Fructose: 1.36 G
Starch: 2.13 G
Calcium, Ca: 61 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 42 MG
Potassium, K: 237 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.33 MG
Selenium, Se: 1 UG
Vitamin C, total ascorbic acid: 11 MG
Thiamin: 0.073 MG
Riboflavin: 0.103 MG
Niacin: 0.485 MG
Pantothenic acid: 0.168 MG
Vitamin B-6: 0.063 MG
Folate, total: 12 UG
Folate, food: 12 UG
Carotene, beta: 277 UG
Carotene, alpha: 68 UG
Lutein + zeaxanthin: 629 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 57.7 UG
Fatty acids, total saturated: 0.092 G
SFA 16:0: 0.078 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.016 G
MUFA 18:1: 0.016 G
Fatty acids, total polyunsaturated: 0.214 G
PUFA 18:2: 0.082 G
PUFA 18:3: 0.132 G
Tryptophan: 0.019 G
Threonine: 0.079 G
Isoleucine: 0.066 G
Leucine: 0.111 G
Lysine: 0.087 G
Methionine: 0.022 G
Cystine: 0.018 G
Phenylalanine: 0.066 G
Tyrosine: 0.042 G
Valine: 0.089 G
Arginine: 0.073 G
Histidine: 0.034 G
Alanine: 0.083 G
Aspartic acid: 0.253 G
Glutamic acid: 0.186 G
Glycine: 0.065 G
Proline: 0.067 G
Serine: 0.099 G
Beans, snap, green, frozen, all styles, unprepared (Includes foods for USDA's Food Distribution Program)
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.93 G
Energy: 33 KCAL
Energy: 138 kJ
Protein: 1.79 G
Total lipid (fat): 0.21 G
Ash: 0.53 G
Carbohydrate, by difference: 7.54 G
Fiber, total dietary: 2.6 G
Sugars, Total: 2.21 G
Sucrose: 0.25 G
Glucose: 0.92 G
Fructose: 1.04 G
Starch: 1.53 G
Calcium, Ca: 42 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 32 MG
Potassium, K: 186 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.26 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.369 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 12.9 MG
Thiamin: 0.098 MG
Riboflavin: 0.091 MG
Niacin: 0.496 MG
Pantothenic acid: 0.104 MG
Vitamin B-6: 0.044 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin A, RAE: 27 UG
Carotene, beta: 292 UG
Carotene, alpha: 72 UG
Vitamin A, IU: 547 IU
Lutein + zeaxanthin: 663 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 44.8 UG
Fatty acids, total saturated: 0.047 G
SFA 16:0: 0.039 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.008 G
Fatty acids, total polyunsaturated: 0.108 G
PUFA 18:2: 0.041 G
PUFA 18:3: 0.066 G
Tryptophan: 0.019 G
Threonine: 0.079 G
Isoleucine: 0.066 G
Leucine: 0.111 G
Lysine: 0.087 G
Methionine: 0.022 G
Cystine: 0.018 G
Phenylalanine: 0.066 G
Tyrosine: 0.042 G
Valine: 0.089 G
Arginine: 0.073 G
Histidine: 0.034 G
Alanine: 0.083 G
Aspartic acid: 0.253 G
Glutamic acid: 0.186 G
Glycine: 0.065 G
Proline: 0.067 G
Serine: 0.099 G
Beans, snap, green, frozen, cooked, boiled, drained without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 91.42 G
Energy: 28 KCAL
Energy: 117 kJ
Protein: 1.49 G
Total lipid (fat): 0.17 G
Ash: 0.47 G
Carbohydrate, by difference: 6.45 G
Fiber, total dietary: 3 G
Sugars, Total: 1.88 G
Calcium, Ca: 42 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 29 MG
Potassium, K: 159 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.24 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.288 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 4.1 MG
Thiamin: 0.035 MG
Riboflavin: 0.09 MG
Niacin: 0.383 MG
Pantothenic acid: 0.049 MG
Vitamin B-6: 0.06 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 13.5 MG
Betaine: 0.1 MG
Vitamin A, RAE: 21 UG
Carotene, beta: 224 UG
Carotene, alpha: 55 UG
Vitamin A, IU: 419 IU
Lutein + zeaxanthin: 508 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Tocopherol, gamma: 0.08 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 38.1 UG
Fatty acids, total saturated: 0.044 G
SFA 16:0: 0.035 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.083 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.047 G
Tryptophan: 0.016 G
Threonine: 0.065 G
Isoleucine: 0.054 G
Leucine: 0.091 G
Lysine: 0.072 G
Methionine: 0.018 G
Cystine: 0.014 G
Phenylalanine: 0.054 G
Tyrosine: 0.034 G
Valine: 0.073 G
Arginine: 0.06 G
Histidine: 0.028 G
Alanine: 0.068 G
Aspartic acid: 0.208 G
Glutamic acid: 0.153 G
Glycine: 0.053 G
Proline: 0.055 G
Serine: 0.081 G
Beans, snap, green, frozen, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 91.42 G
Energy: 28 KCAL
Energy: 117 kJ
Protein: 1.49 G
Total lipid (fat): 0.17 G
Ash: 0.47 G
Carbohydrate, by difference: 6.45 G
Fiber, total dietary: 3 G
Sugars, Total: 1.88 G
Calcium, Ca: 42 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 29 MG
Potassium, K: 159 MG
Sodium, Na: 245 MG
Zinc, Zn: 0.24 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.288 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 4.1 MG
Thiamin: 0.035 MG
Riboflavin: 0.09 MG
Niacin: 0.383 MG
Pantothenic acid: 0.049 MG
Vitamin B-6: 0.06 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 13.5 MG
Betaine: 0.1 MG
Vitamin A, RAE: 23 UG
Carotene, beta: 249 UG
Carotene, alpha: 61 UG
Vitamin A, IU: 466 IU
Lutein + zeaxanthin: 564 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Tocopherol, gamma: 0.08 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 38.1 UG
Fatty acids, total saturated: 0.044 G
SFA 16:0: 0.035 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.083 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.047 G
Tryptophan: 0.016 G
Threonine: 0.065 G
Isoleucine: 0.054 G
Leucine: 0.091 G
Lysine: 0.072 G
Methionine: 0.018 G
Cystine: 0.014 G
Phenylalanine: 0.054 G
Tyrosine: 0.034 G
Valine: 0.073 G
Arginine: 0.06 G
Histidine: 0.028 G
Alanine: 0.068 G
Aspartic acid: 0.208 G
Glutamic acid: 0.153 G
Glycine: 0.053 G
Proline: 0.055 G
Serine: 0.081 G
Beans, snap, green, microwaved
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 90.04 G
Energy: 33 KCAL
Energy: 137 kJ
Protein: 2.31 G
Total lipid (fat): 0.5 G
Ash: 0.74 G
Carbohydrate, by difference: 6.41 G
Fiber, total dietary: 3.4 G
Sugars, Total: 3.22 G
Sucrose: 0.33 G
Glucose: 1.44 G
Fructose: 1.45 G
Starch: 0.88 G
Calcium, Ca: 55 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 49 MG
Potassium, K: 323 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.332 MG
Vitamin C, total ascorbic acid: 7.3 MG
Thiamin: 0.078 MG
Riboflavin: 0.075 MG
Niacin: 0.773 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.124 MG
Folate, total: 47 UG
Folate, food: 47 UG
Beans, snap, green, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
GREEN BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 90.32 G
Energy: 31 KCAL
Energy: 131 kJ
Protein: 1.83 G
Total lipid (fat): 0.22 G
Ash: 0.66 G
Carbohydrate, by difference: 6.97 G
Fiber, total dietary: 2.7 G
Sugars, Total: 3.26 G
Sucrose: 0.36 G
Glucose: 1.51 G
Fructose: 1.39 G
Starch: 0.88 G
Calcium, Ca: 37 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 38 MG
Potassium, K: 211 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.24 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.216 MG
Selenium, Se: 0.6 UG
Fluoride, F: 19 UG
Vitamin C, total ascorbic acid: 12.2 MG
Thiamin: 0.082 MG
Riboflavin: 0.104 MG
Niacin: 0.734 MG
Pantothenic acid: 0.225 MG
Vitamin B-6: 0.141 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 15.3 MG
Betaine: 0.1 MG
Vitamin A, RAE: 35 UG
Carotene, beta: 379 UG
Carotene, alpha: 69 UG
Vitamin A, IU: 690 IU
Lutein + zeaxanthin: 640 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 43 UG
Fatty acids, total saturated: 0.05 G
SFA 16:0: 0.042 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.01 G
MUFA 18:1: 0.008 G
Fatty acids, total polyunsaturated: 0.113 G
PUFA 18:2: 0.044 G
PUFA 18:3: 0.069 G
Tryptophan: 0.019 G
Threonine: 0.079 G
Isoleucine: 0.066 G
Leucine: 0.112 G
Lysine: 0.088 G
Methionine: 0.022 G
Cystine: 0.018 G
Phenylalanine: 0.067 G
Tyrosine: 0.042 G
Valine: 0.09 G
Arginine: 0.073 G
Histidine: 0.034 G
Alanine: 0.084 G
Aspartic acid: 0.255 G
Glutamic acid: 0.187 G
Glycine: 0.065 G
Proline: 0.068 G
Serine: 0.099 G
Beans, snap, green, raw
Water: 89.66 G
Energy (Atwater General Factors): 39.9998 KCAL
Energy (Atwater Specific Factors): 33.5679465 KCAL
Nitrogen: 0.315 G
Protein: 1.96875 G
Total lipid (fat): 0.275 G
Ash: 0.6838 G
Carbohydrate, by difference: 7.41245 G
Fiber, total dietary: 3.011 G
Sugars, Total NLEA: 2.3338 G
Sucrose: 0.0775 G
Glucose: 1.33 G
Fructose: 0.9263 G
Calcium, Ca: 40.05 MG
Iron, Fe: 0.6516 MG
Magnesium, Mg: 28.21 MG
Phosphorus, P: 41.15 MG
Potassium, K: 290.4 MG
Zinc, Zn: 0.3498 MG
Copper, Cu: 0.09829 MG
Manganese, Mn: 0.3324 MG
Molybdenum, Mo: 41.63 UG
Thiamin: 0.06 MG
Niacin: 0.7313 MG
Vitamin B-6: 0.121 MG
Beans, snap, yellow, canned, no salt added, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
SALT OR SODIUM FREE FOOD A claim that a food is sodium-free or salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 5 milligrams of salt or sodium per amount customarily consumed (or for meals and main dishes, less than 5 miligrams of salt or sodium per labeled serving). Such foods must not contain an ingredient that is salt or sodium or generally understood to comtain salt or sodium except where the ingredient listed is footnoted '*adds a trivial amount of {salt or sodium}' [US FDA]
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 93.3 G
Energy: 20 KCAL
Energy: 84 kJ
Protein: 1.15 G
Total lipid (fat): 0.1 G
Ash: 0.95 G
Carbohydrate, by difference: 4.5 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.78 G
Calcium, Ca: 26 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 19 MG
Potassium, K: 109 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.29 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.2 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 4.8 MG
Thiamin: 0.015 MG
Riboflavin: 0.056 MG
Niacin: 0.201 MG
Pantothenic acid: 0.129 MG
Vitamin B-6: 0.037 MG
Folate, total: 32 UG
Folate, food: 32 UG
Folate, DFE: 32 UG
Vitamin A, RAE: 18 UG
Carotene, beta: 122 UG
Carotene, alpha: 156 UG
Cryptoxanthin, beta: 24 UG
Vitamin A, IU: 353 IU
Lutein + zeaxanthin: 452 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 38.9 UG
Fatty acids, total saturated: 0.022 G
SFA 16:0: 0.019 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.004 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.051 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.031 G
Tryptophan: 0.012 G
Threonine: 0.05 G
Isoleucine: 0.042 G
Leucine: 0.071 G
Lysine: 0.055 G
Methionine: 0.014 G
Cystine: 0.011 G
Phenylalanine: 0.042 G
Tyrosine: 0.027 G
Valine: 0.057 G
Arginine: 0.046 G
Histidine: 0.022 G
Alanine: 0.053 G
Aspartic acid: 0.161 G
Glutamic acid: 0.118 G
Glycine: 0.041 G
Proline: 0.043 G
Serine: 0.063 G
Beans, snap, yellow, canned, no salt added, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
SALT OR SODIUM FREE FOOD A claim that a food is sodium-free or salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 5 milligrams of salt or sodium per amount customarily consumed (or for meals and main dishes, less than 5 miligrams of salt or sodium per labeled serving). Such foods must not contain an ingredient that is salt or sodium or generally understood to comtain salt or sodium except where the ingredient listed is footnoted '*adds a trivial amount of {salt or sodium}' [US FDA]
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 94.68 G
Energy: 15 KCAL
Energy: 63 kJ
Protein: 0.8 G
Total lipid (fat): 0.1 G
Ash: 0.92 G
Carbohydrate, by difference: 3.5 G
Fiber, total dietary: 1.5 G
Sugars, Total: 0.62 G
Calcium, Ca: 24 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 19 MG
Potassium, K: 98 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.335 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.025 MG
Riboflavin: 0.051 MG
Niacin: 0.2 MG
Pantothenic acid: 0.106 MG
Vitamin B-6: 0.03 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 8.3 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 50 UG
Vitamin A, IU: 83 IU
Lutein + zeaxanthin: 363 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin K (phylloquinone): 31.2 UG
Fatty acids, total saturated: 0.023 G
SFA 16:0: 0.019 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.004 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.02 G
PUFA 18:3: 0.032 G
Tryptophan: 0.008 G
Threonine: 0.035 G
Isoleucine: 0.029 G
Leucine: 0.049 G
Lysine: 0.039 G
Methionine: 0.009 G
Cystine: 0.008 G
Phenylalanine: 0.029 G
Tyrosine: 0.019 G
Valine: 0.04 G
Arginine: 0.032 G
Histidine: 0.015 G
Alanine: 0.037 G
Aspartic acid: 0.111 G
Glutamic acid: 0.082 G
Glycine: 0.028 G
Proline: 0.029 G
Serine: 0.043 G
Beans, snap, yellow, canned, regular pack, drained solids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 93.3 G
Energy: 20 KCAL
Energy: 84 kJ
Protein: 1.15 G
Total lipid (fat): 0.1 G
Ash: 0.95 G
Carbohydrate, by difference: 4.5 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.78 G
Calcium, Ca: 26 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 19 MG
Potassium, K: 109 MG
Sodium, Na: 251 MG
Zinc, Zn: 0.29 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.2 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 4.8 MG
Thiamin: 0.015 MG
Riboflavin: 0.056 MG
Niacin: 0.201 MG
Pantothenic acid: 0.129 MG
Vitamin B-6: 0.037 MG
Folate, total: 32 UG
Folate, food: 32 UG
Folate, DFE: 32 UG
Choline, total: 10.5 MG
Betaine: 0.1 MG
Vitamin A, RAE: 5 UG
Carotene, beta: 63 UG
Vitamin A, IU: 105 IU
Lutein + zeaxanthin: 458 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 39.3 UG
Fatty acids, total saturated: 0.022 G
SFA 16:0: 0.019 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.004 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.051 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.031 G
Tryptophan: 0.012 G
Threonine: 0.05 G
Isoleucine: 0.042 G
Leucine: 0.071 G
Lysine: 0.055 G
Methionine: 0.014 G
Cystine: 0.011 G
Phenylalanine: 0.042 G
Tyrosine: 0.027 G
Valine: 0.057 G
Arginine: 0.046 G
Histidine: 0.022 G
Alanine: 0.053 G
Aspartic acid: 0.161 G
Glutamic acid: 0.118 G
Glycine: 0.041 G
Proline: 0.043 G
Serine: 0.063 G
Beans, snap, yellow, canned, regular pack, solids and liquids
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 94.68 G
Energy: 15 KCAL
Energy: 63 kJ
Protein: 0.8 G
Total lipid (fat): 0.1 G
Ash: 0.92 G
Carbohydrate, by difference: 3.5 G
Fiber, total dietary: 1.5 G
Sugars, Total: 0.62 G
Calcium, Ca: 24 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 19 MG
Potassium, K: 98 MG
Sodium, Na: 259 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.335 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 3.4 MG
Thiamin: 0.025 MG
Riboflavin: 0.051 MG
Niacin: 0.2 MG
Pantothenic acid: 0.106 MG
Vitamin B-6: 0.03 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 11.8 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 50 UG
Vitamin A, IU: 83 IU
Lutein + zeaxanthin: 363 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 31.2 UG
Fatty acids, total saturated: 0.023 G
SFA 16:0: 0.019 G
SFA 18:0: 0.003 G
Fatty acids, total monounsaturated: 0.004 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.02 G
PUFA 18:3: 0.032 G
Tryptophan: 0.008 G
Threonine: 0.035 G
Isoleucine: 0.029 G
Leucine: 0.049 G
Lysine: 0.039 G
Methionine: 0.009 G
Cystine: 0.008 G
Phenylalanine: 0.029 G
Tyrosine: 0.019 G
Valine: 0.04 G
Arginine: 0.032 G
Histidine: 0.015 G
Alanine: 0.037 G
Aspartic acid: 0.111 G
Glutamic acid: 0.082 G
Glycine: 0.028 G
Proline: 0.029 G
Serine: 0.043 G
Beans, snap, yellow, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.22 G
Energy: 35 KCAL
Energy: 147 kJ
Protein: 1.89 G
Total lipid (fat): 0.28 G
Ash: 0.73 G
Carbohydrate, by difference: 7.88 G
Fiber, total dietary: 3.3 G
Sugars, Total: 3.63 G
Calcium, Ca: 46 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 39 MG
Potassium, K: 299 MG
Sodium, Na: 239 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.294 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 9.7 MG
Thiamin: 0.074 MG
Riboflavin: 0.097 MG
Niacin: 0.614 MG
Pantothenic acid: 0.074 MG
Vitamin B-6: 0.056 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 16.9 MG
Betaine: 0.1 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 49 UG
Vitamin A, IU: 81 IU
Lutein + zeaxanthin: 712 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 47.9 UG
Fatty acids, total saturated: 0.064 G
SFA 16:0: 0.053 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.011 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.011 G
Fatty acids, total polyunsaturated: 0.145 G
PUFA 18:2: 0.056 G
PUFA 18:3: 0.089 G
Tryptophan: 0.02 G
Threonine: 0.082 G
Isoleucine: 0.069 G
Leucine: 0.116 G
Lysine: 0.091 G
Methionine: 0.023 G
Cystine: 0.018 G
Phenylalanine: 0.069 G
Tyrosine: 0.044 G
Valine: 0.093 G
Arginine: 0.076 G
Histidine: 0.035 G
Alanine: 0.087 G
Aspartic acid: 0.265 G
Glutamic acid: 0.194 G
Glycine: 0.068 G
Proline: 0.07 G
Serine: 0.103 G
Beans, snap, yellow, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.22 G
Energy: 35 KCAL
Energy: 147 kJ
Protein: 1.89 G
Total lipid (fat): 0.28 G
Ash: 0.73 G
Carbohydrate, by difference: 7.88 G
Fiber, total dietary: 3.3 G
Sugars, Total: 3.63 G
Calcium, Ca: 46 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 39 MG
Potassium, K: 299 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.294 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 9.7 MG
Thiamin: 0.074 MG
Riboflavin: 0.097 MG
Niacin: 0.614 MG
Pantothenic acid: 0.074 MG
Vitamin B-6: 0.056 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 16.9 MG
Betaine: 0.1 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 49 UG
Vitamin A, IU: 81 IU
Lutein + zeaxanthin: 712 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 47.9 UG
Fatty acids, total saturated: 0.064 G
SFA 16:0: 0.053 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.011 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.011 G
Fatty acids, total polyunsaturated: 0.145 G
PUFA 18:2: 0.056 G
PUFA 18:3: 0.089 G
Tryptophan: 0.02 G
Threonine: 0.082 G
Isoleucine: 0.069 G
Leucine: 0.116 G
Lysine: 0.091 G
Methionine: 0.023 G
Cystine: 0.018 G
Phenylalanine: 0.069 G
Tyrosine: 0.044 G
Valine: 0.093 G
Arginine: 0.076 G
Histidine: 0.035 G
Alanine: 0.087 G
Aspartic acid: 0.265 G
Glutamic acid: 0.194 G
Glycine: 0.068 G
Proline: 0.07 G
Serine: 0.103 G
Beans, snap, yellow, frozen, all styles, unprepared
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 89.88 G
Energy: 33 KCAL
Energy: 139 kJ
Protein: 1.8 G
Total lipid (fat): 0.21 G
Ash: 0.53 G
Carbohydrate, by difference: 7.58 G
Fiber, total dietary: 2.8 G
Sugars, Total: 2.22 G
Calcium, Ca: 42 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 32 MG
Potassium, K: 186 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.26 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.385 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 12.9 MG
Thiamin: 0.099 MG
Riboflavin: 0.092 MG
Niacin: 0.499 MG
Pantothenic acid: 0.085 MG
Vitamin B-6: 0.042 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 15.9 MG
Vitamin A, RAE: 7 UG
Carotene, beta: 71 UG
Carotene, alpha: 17 UG
Vitamin A, IU: 132 IU
Lutein + zeaxanthin: 666 UG
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin K (phylloquinone): 45 UG
Fatty acids, total saturated: 0.047 G
SFA 16:0: 0.039 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.008 G
Fatty acids, total polyunsaturated: 0.108 G
PUFA 18:2: 0.041 G
PUFA 18:3: 0.066 G
Tryptophan: 0.019 G
Threonine: 0.079 G
Isoleucine: 0.066 G
Leucine: 0.111 G
Lysine: 0.087 G
Methionine: 0.022 G
Cystine: 0.018 G
Phenylalanine: 0.066 G
Tyrosine: 0.042 G
Valine: 0.089 G
Arginine: 0.073 G
Histidine: 0.034 G
Alanine: 0.083 G
Aspartic acid: 0.253 G
Glutamic acid: 0.186 G
Glycine: 0.065 G
Proline: 0.067 G
Serine: 0.099 G
Beans, snap, yellow, frozen, cooked, boiled, drained, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 91.42 G
Energy: 28 KCAL
Energy: 117 kJ
Protein: 1.49 G
Total lipid (fat): 0.17 G
Ash: 0.47 G
Carbohydrate, by difference: 6.45 G
Fiber, total dietary: 3 G
Sugars, Total: 1.88 G
Calcium, Ca: 49 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 31 MG
Potassium, K: 126 MG
Sodium, Na: 245 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.323 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 4.1 MG
Thiamin: 0.035 MG
Riboflavin: 0.09 MG
Niacin: 0.383 MG
Pantothenic acid: 0.049 MG
Vitamin B-6: 0.06 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 13.5 MG
Betaine: 0.1 MG
Vitamin A, RAE: 6 UG
Carotene, beta: 60 UG
Carotene, alpha: 15 UG
Vitamin A, IU: 112 IU
Lutein + zeaxanthin: 564 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin K (phylloquinone): 38.1 UG
Fatty acids, total saturated: 0.044 G
SFA 16:0: 0.035 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.083 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.047 G
Tryptophan: 0.016 G
Threonine: 0.065 G
Isoleucine: 0.054 G
Leucine: 0.091 G
Lysine: 0.072 G
Methionine: 0.018 G
Cystine: 0.014 G
Phenylalanine: 0.054 G
Tyrosine: 0.034 G
Valine: 0.073 G
Arginine: 0.06 G
Histidine: 0.028 G
Alanine: 0.068 G
Aspartic acid: 0.208 G
Glutamic acid: 0.153 G
Glycine: 0.053 G
Proline: 0.055 G
Serine: 0.081 G
Beans, snap, yellow, frozen, cooked, boiled, drained, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 91.42 G
Energy: 28 KCAL
Energy: 117 kJ
Protein: 1.49 G
Total lipid (fat): 0.17 G
Ash: 0.47 G
Carbohydrate, by difference: 6.45 G
Fiber, total dietary: 3 G
Sugars, Total: 1.88 G
Calcium, Ca: 49 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 31 MG
Potassium, K: 126 MG
Sodium, Na: 9 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.323 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 4.1 MG
Thiamin: 0.035 MG
Riboflavin: 0.09 MG
Niacin: 0.383 MG
Pantothenic acid: 0.049 MG
Vitamin B-6: 0.06 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 13.5 MG
Betaine: 0.1 MG
Vitamin A, RAE: 6 UG
Carotene, beta: 60 UG
Carotene, alpha: 15 UG
Vitamin A, IU: 112 IU
Lutein + zeaxanthin: 564 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin K (phylloquinone): 38.1 UG
Fatty acids, total saturated: 0.044 G
SFA 16:0: 0.035 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.007 G
Fatty acids, total polyunsaturated: 0.083 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.047 G
Tryptophan: 0.016 G
Threonine: 0.065 G
Isoleucine: 0.054 G
Leucine: 0.091 G
Lysine: 0.072 G
Methionine: 0.018 G
Cystine: 0.014 G
Phenylalanine: 0.054 G
Tyrosine: 0.034 G
Valine: 0.073 G
Arginine: 0.06 G
Histidine: 0.028 G
Alanine: 0.068 G
Aspartic acid: 0.208 G
Glutamic acid: 0.153 G
Glycine: 0.053 G
Proline: 0.055 G
Serine: 0.081 G
Beans, snap, yellow, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE (EXCLUDING POTATO) (EUROFIR) In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
WAX BEAN
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 90.27 G
Energy: 31 KCAL
Energy: 129 kJ
Protein: 1.82 G
Total lipid (fat): 0.12 G
Ash: 0.66 G
Carbohydrate, by difference: 7.13 G
Fiber, total dietary: 3.4 G
Sugars, Total: 3.27 G
Calcium, Ca: 37 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 38 MG
Potassium, K: 209 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.24 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.214 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 16.3 MG
Thiamin: 0.084 MG
Riboflavin: 0.105 MG
Niacin: 0.752 MG
Pantothenic acid: 0.094 MG
Vitamin B-6: 0.074 MG
Folate, total: 37 UG
Folate, food: 37 UG
Folate, DFE: 37 UG
Choline, total: 15.3 MG
Vitamin A, IU: 108 IU
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 43.2 UG
Fatty acids, total saturated: 0.026 G
SFA 16:0: 0.022 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.005 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.059 G
PUFA 18:2: 0.023 G
PUFA 18:3: 0.036 G
Tryptophan: 0.019 G
Threonine: 0.079 G
Isoleucine: 0.066 G
Leucine: 0.112 G
Lysine: 0.088 G
Methionine: 0.022 G
Cystine: 0.018 G
Phenylalanine: 0.067 G
Tyrosine: 0.042 G
Valine: 0.09 G
Arginine: 0.073 G
Histidine: 0.034 G
Alanine: 0.084 G
Aspartic acid: 0.255 G
Glutamic acid: 0.187 G
Glycine: 0.065 G
Proline: 0.068 G
Serine: 0.099 G
Beans, white, mature seeds, canned
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN WATER Used for products that are packed in water or in water containing less than 4% salt, e.g., most canned vegetables. If a product normally packed in salted water is packed in salt free water, use *NO SALT ADDED CLAIM OR USE*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 70.1 G
Energy: 114 KCAL
Energy: 477 kJ
Protein: 7.26 G
Total lipid (fat): 0.29 G
Ash: 1.15 G
Carbohydrate, by difference: 21.2 G
Fiber, total dietary: 4.8 G
Sugars, Total: 0.29 G
Calcium, Ca: 73 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 91 MG
Potassium, K: 454 MG
Sodium, Na: 340 MG
Zinc, Zn: 1.12 MG
Copper, Cu: 0.232 MG
Manganese, Mn: 0.515 MG
Selenium, Se: 1.6 UG
Thiamin: 0.096 MG
Riboflavin: 0.037 MG
Niacin: 0.113 MG
Pantothenic acid: 0.185 MG
Vitamin B-6: 0.075 MG
Folate, total: 65 UG
Folate, food: 65 UG
Folate, DFE: 65 UG
Vitamin E (alpha-tocopherol): 0.79 MG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 0.074 G
SFA 16:0: 0.069 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.025 G
MUFA 18:1: 0.025 G
Fatty acids, total polyunsaturated: 0.123 G
PUFA 18:2: 0.067 G
PUFA 18:3: 0.056 G
Tryptophan: 0.086 G
Threonine: 0.305 G
Isoleucine: 0.32 G
Leucine: 0.579 G
Lysine: 0.498 G
Methionine: 0.109 G
Cystine: 0.079 G
Phenylalanine: 0.392 G
Tyrosine: 0.204 G
Valine: 0.38 G
Arginine: 0.449 G
Histidine: 0.202 G
Alanine: 0.304 G
Aspartic acid: 0.878 G
Glutamic acid: 1.106 G
Glycine: 0.283 G
Proline: 0.308 G
Serine: 0.395 G
Beans, white, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 63.08 G
Energy: 139 KCAL
Energy: 581 kJ
Protein: 9.73 G
Total lipid (fat): 0.35 G
Ash: 1.75 G
Carbohydrate, by difference: 25.09 G
Fiber, total dietary: 6.3 G
Sugars, Total: 0.34 G
Calcium, Ca: 90 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 113 MG
Potassium, K: 561 MG
Sodium, Na: 242 MG
Zinc, Zn: 1.38 MG
Copper, Cu: 0.287 MG
Manganese, Mn: 0.636 MG
Selenium, Se: 1.3 UG
Thiamin: 0.118 MG
Riboflavin: 0.046 MG
Niacin: 0.14 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.093 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 35.1 MG
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.091 G
SFA 16:0: 0.085 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.031 G
MUFA 18:1: 0.031 G
Fatty acids, total polyunsaturated: 0.152 G
PUFA 18:2: 0.083 G
PUFA 18:3: 0.069 G
Tryptophan: 0.115 G
Threonine: 0.409 G
Isoleucine: 0.429 G
Leucine: 0.776 G
Lysine: 0.668 G
Methionine: 0.146 G
Cystine: 0.106 G
Phenylalanine: 0.526 G
Tyrosine: 0.274 G
Valine: 0.509 G
Arginine: 0.602 G
Histidine: 0.271 G
Alanine: 0.408 G
Aspartic acid: 1.176 G
Glutamic acid: 1.483 G
Glycine: 0.38 G
Proline: 0.412 G
Serine: 0.529 G
Beans, white, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 63.08 G
Energy: 139 KCAL
Energy: 581 kJ
Protein: 9.73 G
Total lipid (fat): 0.35 G
Ash: 1.75 G
Carbohydrate, by difference: 25.09 G
Fiber, total dietary: 6.3 G
Sugars, Total: 0.34 G
Calcium, Ca: 90 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 113 MG
Potassium, K: 561 MG
Sodium, Na: 6 MG
Zinc, Zn: 1.38 MG
Copper, Cu: 0.287 MG
Manganese, Mn: 0.636 MG
Selenium, Se: 1.3 UG
Thiamin: 0.118 MG
Riboflavin: 0.046 MG
Niacin: 0.14 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.093 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 35.1 MG
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.091 G
SFA 16:0: 0.085 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.031 G
MUFA 18:1: 0.031 G
Fatty acids, total polyunsaturated: 0.152 G
PUFA 18:2: 0.083 G
PUFA 18:3: 0.069 G
Tryptophan: 0.115 G
Threonine: 0.409 G
Isoleucine: 0.429 G
Leucine: 0.776 G
Lysine: 0.668 G
Methionine: 0.146 G
Cystine: 0.106 G
Phenylalanine: 0.526 G
Tyrosine: 0.274 G
Valine: 0.509 G
Arginine: 0.602 G
Histidine: 0.271 G
Alanine: 0.408 G
Aspartic acid: 1.176 G
Glutamic acid: 1.483 G
Glycine: 0.38 G
Proline: 0.412 G
Serine: 0.529 G
Beans, white, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.32 G
Energy: 333 KCAL
Energy: 1393 kJ
Protein: 23.36 G
Total lipid (fat): 0.85 G
Ash: 4.2 G
Carbohydrate, by difference: 60.27 G
Fiber, total dietary: 15.2 G
Sugars, Total: 2.11 G
Calcium, Ca: 240 MG
Iron, Fe: 10.44 MG
Magnesium, Mg: 190 MG
Phosphorus, P: 301 MG
Potassium, K: 1795 MG
Sodium, Na: 16 MG
Zinc, Zn: 3.67 MG
Copper, Cu: 0.984 MG
Manganese, Mn: 1.796 MG
Selenium, Se: 12.8 UG
Thiamin: 0.437 MG
Riboflavin: 0.146 MG
Niacin: 0.479 MG
Pantothenic acid: 0.732 MG
Vitamin B-6: 0.318 MG
Folate, total: 388 UG
Folate, food: 388 UG
Folate, DFE: 388 UG
Choline, total: 66.2 MG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 0.219 G
SFA 14:0: 0.001 G
SFA 16:0: 0.205 G
SFA 18:0: 0.013 G
Fatty acids, total monounsaturated: 0.074 G
MUFA 18:1: 0.074 G
Fatty acids, total polyunsaturated: 0.364 G
PUFA 18:2: 0.198 G
PUFA 18:3: 0.166 G
Tryptophan: 0.277 G
Threonine: 0.983 G
Isoleucine: 1.031 G
Leucine: 1.865 G
Lysine: 1.603 G
Methionine: 0.351 G
Cystine: 0.254 G
Phenylalanine: 1.263 G
Tyrosine: 0.658 G
Valine: 1.222 G
Arginine: 1.446 G
Histidine: 0.65 G
Alanine: 0.979 G
Aspartic acid: 2.825 G
Glutamic acid: 3.561 G
Glycine: 0.912 G
Proline: 0.99 G
Serine: 1.271 G
Beans, yellow, mature seeds, cooked, boiled, with salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 62.98 G
Energy: 144 KCAL
Energy: 601 kJ
Protein: 9.16 G
Total lipid (fat): 1.08 G
Ash: 1.5 G
Carbohydrate, by difference: 25.28 G
Fiber, total dietary: 10.4 G
Sugars, Total: 0.34 G
Calcium, Ca: 62 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 183 MG
Potassium, K: 325 MG
Sodium, Na: 241 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.186 MG
Manganese, Mn: 0.455 MG
Selenium, Se: 1.3 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.187 MG
Riboflavin: 0.103 MG
Niacin: 0.708 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.129 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 35.2 MG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.279 G
SFA 14:0: 0.001 G
SFA 16:0: 0.262 G
SFA 18:0: 0.017 G
Fatty acids, total monounsaturated: 0.094 G
MUFA 18:1: 0.094 G
Fatty acids, total polyunsaturated: 0.466 G
PUFA 18:2: 0.253 G
PUFA 18:3: 0.212 G
Tryptophan: 0.108 G
Threonine: 0.386 G
Isoleucine: 0.405 G
Leucine: 0.732 G
Lysine: 0.629 G
Methionine: 0.138 G
Cystine: 0.1 G
Phenylalanine: 0.496 G
Tyrosine: 0.258 G
Valine: 0.479 G
Arginine: 0.567 G
Histidine: 0.255 G
Alanine: 0.384 G
Aspartic acid: 1.108 G
Glutamic acid: 1.397 G
Glycine: 0.358 G
Proline: 0.388 G
Serine: 0.498 G
Beans, yellow, mature seeds, cooked, boiled, without salt
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 62.98 G
Energy: 144 KCAL
Energy: 601 kJ
Protein: 9.16 G
Total lipid (fat): 1.08 G
Ash: 1.5 G
Carbohydrate, by difference: 25.28 G
Fiber, total dietary: 10.4 G
Sugars, Total: 0.34 G
Calcium, Ca: 62 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 183 MG
Potassium, K: 325 MG
Sodium, Na: 5 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.186 MG
Manganese, Mn: 0.455 MG
Selenium, Se: 1.3 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.187 MG
Riboflavin: 0.103 MG
Niacin: 0.708 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.129 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 35.2 MG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 0.279 G
SFA 14:0: 0.001 G
SFA 16:0: 0.262 G
SFA 18:0: 0.017 G
Fatty acids, total monounsaturated: 0.094 G
MUFA 18:1: 0.094 G
Fatty acids, total polyunsaturated: 0.466 G
PUFA 18:2: 0.253 G
PUFA 18:3: 0.212 G
Tryptophan: 0.108 G
Threonine: 0.386 G
Isoleucine: 0.405 G
Leucine: 0.732 G
Lysine: 0.629 G
Methionine: 0.138 G
Cystine: 0.1 G
Phenylalanine: 0.496 G
Tyrosine: 0.258 G
Valine: 0.479 G
Arginine: 0.567 G
Histidine: 0.255 G
Alanine: 0.384 G
Aspartic acid: 1.108 G
Glutamic acid: 1.397 G
Glycine: 0.358 G
Proline: 0.388 G
Serine: 0.498 G
Beans, yellow, mature seeds, raw
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
COMMON BEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION><i>Phaseolus vulgaris</i>, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other <i>Phaseolus</i> species, is as a member of the legume family <i>Fabaceae</i>, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 11.1 G
Energy: 345 KCAL
Energy: 1443 kJ
Protein: 22 G
Total lipid (fat): 2.6 G
Ash: 3.6 G
Carbohydrate, by difference: 60.7 G
Fiber, total dietary: 25.1 G
Calcium, Ca: 166 MG
Iron, Fe: 7.01 MG
Magnesium, Mg: 222 MG
Phosphorus, P: 488 MG
Potassium, K: 1042 MG
Sodium, Na: 12 MG
Zinc, Zn: 2.83 MG
Copper, Cu: 0.639 MG
Manganese, Mn: 1.286 MG
Selenium, Se: 12.8 UG
Thiamin: 0.69 MG
Riboflavin: 0.33 MG
Niacin: 2.43 MG
Pantothenic acid: 0.734 MG
Vitamin B-6: 0.442 MG
Folate, total: 389 UG
Folate, food: 389 UG
Folate, DFE: 389 UG
Vitamin A, IU: 6 IU
Fatty acids, total saturated: 0.671 G
SFA 14:0: 0.002 G
SFA 16:0: 0.629 G
SFA 18:0: 0.04 G
Fatty acids, total monounsaturated: 0.226 G
MUFA 18:1: 0.226 G
Fatty acids, total polyunsaturated: 1.118 G
PUFA 18:2: 0.609 G
PUFA 18:3: 0.51 G
Tryptophan: 0.26 G
Threonine: 0.926 G
Isoleucine: 0.972 G
Leucine: 1.756 G
Lysine: 1.51 G
Methionine: 0.331 G
Cystine: 0.239 G
Phenylalanine: 1.19 G
Tyrosine: 0.62 G
Valine: 1.151 G
Arginine: 1.362 G
Histidine: 0.612 G
Alanine: 0.922 G
Aspartic acid: 2.661 G
Glutamic acid: 3.355 G
Glycine: 0.859 G
Proline: 0.933 G
Serine: 1.197 G
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900000153
ingredients: PREPARED PINTO BEANS (PREPARED PINTO BEANS, WATER), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: SOYBEAN OIL, SALT, SUGAR, SPICES, ONION POWDER, SOY LECITHIN, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 206.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 97 KCAL
Protein: 4.37 G
Total lipid (fat): 2.43 G
Carbohydrate, by difference: 14.08 G
Fiber, total dietary: 4.4 G
Sugars, Total: 1.46 G
Sugars, added: 1 G
Calcium, Ca: 19 MG
Iron, Fe: 1.31 MG
Potassium, K: 170 MG
Sodium, Na: 359 MG
Fatty acids, total saturated: 0.49 G
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900000153
ingredients: PREPARED PINTO BEANS (PREPARED PINTO BEANS, WATER), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: SOYBEAN OIL, SALT, SUGAR, SPICES, ONION POWDER, SOY LECITHIN, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 206.0 g
branded_food_category: Canned & Bottled Beans
package_weight: 7.25 oz/206 g
market_country: United States
Energy: 97 KCAL
Protein: 4.37 G
Total lipid (fat): 2.43 G
Carbohydrate, by difference: 14.08 G
Fiber, total dietary: 4.4 G
Sugars, Total: 1.46 G
Sugars, added: 1 G
Calcium, Ca: 19 MG
Iron, Fe: 1.31 MG
Potassium, K: 170 MG
Sodium, Na: 359 MG
Fatty acids, total saturated: 0.49 G
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001082
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 2.67 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.53 MG
Potassium, K: 397 MG
Sodium, Na: 336 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001082
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 2.67 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.53 MG
Potassium, K: 397 MG
Sodium, Na: 336 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001082
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
package_weight: 15 oz/425 g
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 2.67 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.53 MG
Potassium, K: 397 MG
Sodium, Na: 336 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001105
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 382 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001105
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
package_weight: 26 oz/737 g
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 382 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001143
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, ONION POWDER, DISTILLED VINEGAR, HYDROXYLATED SOY LECITHIN, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 3.82 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 374 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001143
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, ONION POWDER, DISTILLED VINEGAR, HYDROXYLATED SOY LECITHIN, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 3.82 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 374 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
brand_name: RANCH STYLE
gtin_upc: 046900001143
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, ONION POWDER, DISTILLED VINEGAR, HYDROXYLATED SOY LECITHIN, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
package_weight: 52 oz/1.47 kg
market_country: United States
Energy: 107 KCAL
Protein: 3.82 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 374 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001082
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 2.67 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.53 MG
Potassium, K: 397 MG
Sodium, Na: 336 MG
BEANS
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001082
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
household_serving_fulltext: 1/2 cup
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 2.67 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.53 MG
Potassium, K: 397 MG
Sodium, Na: 336 MG
BEANS
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001105
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, HYDROXYLATED SOY LECITHIN, ONION POWDER, DISTILLED VINEGAR, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
household_serving_fulltext: 1/2 cup
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 4.58 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 382 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001143
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, ONION POWDER, DISTILLED VINEGAR, HYDROXYLATED SOY LECITHIN, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 3.82 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 374 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Conagra Brands, Inc.
gtin_upc: 046900001143
ingredients: PREPARED PINTO BEANS (WATER, PINTO BEANS), WATER, TOMATO PUREE (WATER, TOMATO PASTE), LESS THAN 2% OF: CANOLA OIL, SALT, SUGAR, SPICES, ONION POWDER, DISTILLED VINEGAR, HYDROXYLATED SOY LECITHIN, GARLIC POWDER, OLEORESIN PAPRIKA, NATURAL FLAVOR.
serving_size: 131.0 g
household_serving_fulltext: 1/2 cup
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 107 KCAL
Protein: 3.82 G
Total lipid (fat): 3.05 G
Carbohydrate, by difference: 16.03 G
Fiber, total dietary: 4.6 G
Sugars, Total: 1.53 G
Sugars, added: 0.8 G
Iron, Fe: 1.45 MG
Potassium, K: 374 MG
Sodium, Na: 344 MG
BEANS
brand_owner: Gulf Rice Milling, Inc.
brand_name: TEXAS
gtin_upc: 720579806048
ingredients: PERUVIAN BEANS.
serving_size: 50.0 g
branded_food_category: Vegetable and Lentil Mixes
package_weight: 1.81 kg
market_country: United States
Energy: 340 KCAL
Protein: 22 G
Total lipid (fat): 3 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 26 G
Calcium, Ca: 160 MG
Iron, Fe: 7.2 MG
Sodium, Na: 10 MG
BEANS
brand_owner: Gulf Rice Milling, Inc.
brand_name: TEXAS
gtin_upc: 720579806048
ingredients: PERUVIAN BEANS.
serving_size: 50.0 g
branded_food_category: Vegetable and Lentil Mixes
package_weight: 64 oz/4 lbs/1.81 kg
market_country: United States
Energy: 340 KCAL
Protein: 22 G
Total lipid (fat): 3 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 26 G
Calcium, Ca: 160 MG
Iron, Fe: 7.2 MG
Sodium, Na: 10 MG
BEANS
brand_owner: Supervalu, Inc.
brand_name: ESSENTIAL EVERYDAY
gtin_upc: 041303072547
ingredients: PREPARED RED BEANS, WATER, TOMATO PASTE, SALT, SEASONING (SPICES, DEHYDRATED ONION, DEHYDRATED TOMATO, ONION POWDER, DEHYDRATED GARLIC), SUGAR, BACON (CURED WITH WATER, SALT, BROWN SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), JALAPENO.
serving_size: 130.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 92 KCAL
Protein: 5.38 G
Total lipid (fat): 0.38 G
Carbohydrate, by difference: 16.15 G
Fiber, total dietary: 3.8 G
Sugars, Total: 1.54 G
Sugars, added: 0.8 G
Calcium, Ca: 26 MG
Iron, Fe: 1.54 MG
Sodium, Na: 362 MG
BEANS
brand_owner: Supervalu, Inc.
brand_name: ESSENTIAL EVERYDAY
gtin_upc: 041303072547
ingredients: PREPARED RED BEANS, WATER, TOMATO PASTE, SALT, SEASONING (SPICES, DEHYDRATED ONION, DEHYDRATED TOMATO, ONION POWDER, DEHYDRATED GARLIC), SUGAR, BACON (CURED WITH WATER, SALT, BROWN SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), JALAPENO.
serving_size: 130.0 g
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 92 KCAL
Protein: 5.38 G
Total lipid (fat): 0.38 G
Carbohydrate, by difference: 16.15 G
Fiber, total dietary: 3.8 G
Sugars, Total: 1.54 G
Sugars, added: 0.8 G
Calcium, Ca: 26 MG
Iron, Fe: 1.54 MG
Sodium, Na: 362 MG
BEANS
brand_owner: Supervalu, Inc.
gtin_upc: 041303072547
ingredients: PREPARED RED BEANS, WATER, TOMATO PASTE, SALT, SEASONING (SPICES, DEHYDRATED ONION, DEHYDRATED TOMATO, ONION POWDER, DEHYDRATED GARLIC), SUGAR, BACON (CURED WITH WATER, SALT, BROWN SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), JALAPENO.
serving_size: 130.0 g
household_serving_fulltext: 0.5 cup
branded_food_category: Canned & Bottled Beans
market_country: United States
Energy: 92 KCAL
Protein: 5.38 G
Total lipid (fat): 0.38 G
Carbohydrate, by difference: 16.15 G
Fiber, total dietary: 3.8 G
Sugars, Total: 1.54 G
Sugars, added: 0.8 G
Calcium, Ca: 26 MG
Iron, Fe: 1.54 MG
Sodium, Na: 362 MG
BEANS
brand_owner: TEXAS
gtin_upc: 720579806048
ingredients: PERUVIAN BEANS.
serving_size: 50.0 g
household_serving_fulltext: 0.25 cup
branded_food_category: Vegetable and Lentil Mixes
market_country: United States
Energy: 340 KCAL
Protein: 22 G
Total lipid (fat): 3 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 26 G
Calcium, Ca: 160 MG
Iron, Fe: 7.2 MG
Sodium, Na: 10 MG
BEAR & BURTON'S AMERICA'S WORCESTERSHIRE, BEAR & BURTON'S
brand_owner: Gracie's Enterprises Ltd
brand_name: W SAUCE
gtin_upc: 051497261153
ingredients: DISTILLED WHITE VINEGAR, BROWN SUGAR, DICED TOMATOES, ONIONS, SALT, ASSORTED SPICES, FRESH GARLIC, CAYENNE, HABANERO PEPPER, FRESH, ANCHOVY, XANTHAM GUM.
serving_size: 4.5 g
branded_food_category: Ketchup, Mustard, BBQ & Cheese Sauce
package_weight: 12 oz
market_country: United States
Carbohydrate, by difference: 22.22 G
Sugars, Total: 22.22 G
Sugars, added: 22.2 G
Sodium, Na: 1556 MG
BEAR CLAW CLASSIC CHOCOLATE ICE CREAM FILLED WITH COCOA-COATED CASHEWS AND LUSCIOUS DENALI CARAMEL, BEAR CLAW
brand_owner: Publix Super Markets, Inc.
brand_name: PUBLIX
gtin_upc: 041415178434
ingredients: MILK, CREAM, SUGAR, CARAMEL (HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED SKIM MILK [CONDENSED SKIM MILK, SUGAR], WATER, BUTTER, MODIFIED FOOD STARCH [CORN], SALT, ARTIFICIAL FLAVOR, POTASSIUM SORBATE [PRESERVATIVE], DISODIUM PHOSPHATE, CARRAGEENAN), COCOA-COATED CASHEWS (CASHEWS, SUGAR, COCONUT OIL, COCOA [PROCESSED WITH ALKALI], SALT, COCOA, SOY LECITHIN, MILK), CORN SYRUP, COCOA POWDER (PROCESSED WITH ALKALI), RED 40, YELLOW 5, BLUE 1, CAROB BEAN GUM, GUAR GUM.
serving_size: 97.0 g
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 227 KCAL
Protein: 4.12 G
Total lipid (fat): 12.37 G
Carbohydrate, by difference: 25.77 G
Fiber, total dietary: 1 G
Sugars, Total: 21.65 G
Sugars, added: 17.5 G
Calcium, Ca: 113 MG
Iron, Fe: 0.72 MG
Sodium, Na: 82 MG
Fatty acids, total saturated: 8.25 G
Cholesterol: 41 MG
BEAR CLAW CLASSIC CHOCOLATE ICE CREAM FILLED WITH COCOA-COATED CASHEWS AND LUSCIOUS DENALI CARAMEL, BEAR CLAW
brand_owner: Publix Super Markets, Inc.
brand_name: PUBLIX
gtin_upc: 041415178434
ingredients: MILK, CREAM, SUGAR, CARAMEL (HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED SKIM MILK [CONDENSED SKIM MILK, SUGAR], WATER, BUTTER, MODIFIED FOOD STARCH [CORN], SALT, ARTIFICIAL FLAVOR, POTASSIUM SORBATE [PRESERVATIVE], DISODIUM PHOSPHATE, CARRAGEENAN), COCOA-COATED CASHEWS (CASHEWS, SUGAR, COCONUT OIL, COCOA [PROCESSED WITH ALKALI], SALT, COCOA, SOY LECITHIN, MILK), CORN SYRUP, COCOA POWDER (PROCESSED WITH ALKALI), RED 40, YELLOW 5, BLUE 1, CAROB BEAN GUM, GUAR GUM.
serving_size: 97.0 g
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 227 KCAL
Protein: 4.12 G
Total lipid (fat): 12.37 G
Carbohydrate, by difference: 25.77 G
Fiber, total dietary: 1 G
Sugars, Total: 21.65 G
Sugars, added: 17.5 G
Calcium, Ca: 113 MG
Iron, Fe: 0.72 MG
Sodium, Na: 82 MG
Fatty acids, total saturated: 8.25 G
Cholesterol: 41 MG
BEAR CLAW CLASSIC CHOCOLATE ICE CREAM FILLED WITH COCOA-COATED CASHEWS AND LUSCIOUS DENALI CARAMEL, BEAR CLAW
brand_owner: Publix Super Markets, Inc.
brand_name: PUBLIX
gtin_upc: 041415178434
ingredients: MILK, CREAM, SUGAR, CARAMEL (HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED SKIM MILK [CONDENSED SKIM MILK, SUGAR], WATER, BUTTER, MODIFIED FOOD STARCH [CORN], SALT, ARTIFICIAL FLAVOR, POTASSIUM SORBATE [PRESERVATIVE], DISODIUM PHOSPHATE, CARRAGEENAN), COCOA-COATED CASHEWS (CASHEWS, SUGAR, COCONUT OIL, COCOA [PROCESSED WITH ALKALI], SALT, COCOA, SOY LECITHIN, MILK), CORN SYRUP, COCOA POWDER (PROCESSED WITH ALKALI), RED 40, YELLOW 5, BLUE 1, CAROB BEAN GUM, GUAR GUM.
serving_size: 97.0 g
branded_food_category: Ice Cream & Frozen Yogurt
package_weight: 0.5 GAL/1.89 L
market_country: United States
Energy: 227 KCAL
Protein: 4.12 G
Total lipid (fat): 12.37 G
Carbohydrate, by difference: 25.77 G
Fiber, total dietary: 1 G
Sugars, Total: 21.65 G
Sugars, added: 17.5 G
Calcium, Ca: 113 MG
Iron, Fe: 0.72 MG
Potassium, K: 258 MG
Sodium, Na: 82 MG
Fatty acids, total saturated: 8.25 G
Cholesterol: 41 MG
BEAR CLAW CLASSIC CHOCOLATE ICE CREAM FILLED WITH COCOA-COATED CASHEWS AND LUSCIOUS DENALI CARAMEL, BEAR CLAW
brand_owner: Publix Super Markets, Inc.
gtin_upc: 041415178434
ingredients: MILK, CREAM, SUGAR, CARAMEL (HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED SKIM MILK [CONDENSED SKIM MILK, SUGAR], WATER, BUTTER, MODIFIED FOOD STARCH [CORN], SALT, ARTIFICIAL FLAVOR, POTASSIUM SORBATE [PRESERVATIVE], DISODIUM PHOSPHATE, CARRAGEENAN), COCOA-COATED CASHEWS (CASHEWS, SUGAR, COCONUT OIL, COCOA [PROCESSED WITH ALKALI], SALT, COCOA, SOY LECITHIN, MILK), CORN SYRUP, COCOA POWDER (PROCESSED WITH ALKALI), RED 40, YELLOW 5, BLUE 1, CAROB BEAN GUM, GUAR GUM.
serving_size: 97.0 g
household_serving_fulltext: 2/3 cup
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 227 KCAL
Protein: 4.12 G
Total lipid (fat): 12.37 G
Carbohydrate, by difference: 25.77 G
Fiber, total dietary: 1 G
Sugars, Total: 21.65 G
Sugars, added: 17.5 G
Calcium, Ca: 113 MG
Iron, Fe: 0.72 MG
Sodium, Na: 82 MG
Fatty acids, total saturated: 8.25 G
Cholesterol: 41 MG
BEAR CLAW CST DANISH TRAY
brand_owner: Bon Appetit Danish Co.
brand_name: BON APPETIT
gtin_upc: 035751888690
ingredients: BLEACHED WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, MALTED BARLEY FLOUR, ASCORBIC ACID, FOLIC ACID), GRANULATED SUGAR, PALM OIL (WITH MONO & DIGLYCERIDES, POLYSORBATE 60, CITRIC ACID ADDED AS A PRESERVATIVE), WATER, EGGS, YEAST, WHEY POWDER, DRY MILK, SOY FLOUR, INVERT SUGAR, WHEAT FLOUR (DATEM, DEXTROSE, L-CYSTENIE, AZODICARBONAMIDE (ADA), ENZYMES), SALT, VANILLA FLAVOR, FILLING (WATER, MODIFIED FOOD STARCH, EGG WHITES, NATURAL & ARTIFICIAL FLAVOR, FD&C YELLOW 5, YELLOW 6, RED 40, RED 3, BLUE 1, BLUE 2), POTASSIUM SORBATE & CALCIUM PROPIONATE (ADDED TO PRESERVE FRESHNESS), PEANUTS AND/OR ALMONDS, SODIUM STEAROYL LACTYLATE.
serving_size: 2.5 g
branded_food_category: Croissants, Sweet Rolls, Muffins & Other Pastries
market_country: United States
Energy: 9600 KCAL
Protein: 160 G
Total lipid (fat): 520 G
Carbohydrate, by difference: 1080 G
Fiber, total dietary: 40 G
Sugars, Total: 440 G
Calcium, Ca: 800 MG
Iron, Fe: 43.2 MG
Sodium, Na: 5000 MG
Vitamin C, total ascorbic acid: 48 MG
Fatty acids, total saturated: 240 G
Cholesterol: 600 MG
BEAR CLAW CST DANISH TRAY
brand_owner: Bon Appetit Danish Co.
brand_name: BON APPETIT
gtin_upc: 035751888690
ingredients: BLEACHED WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, MALTED BARLEY FLOUR, ASCORBIC ACID, FOLIC ACID), GRANULATED SUGAR, PALM OIL (WITH MONO & DIGLYCERIDES, POLYSORBATE 60, CITRIC ACID ADDED AS A PRESERVATIVE), WATER, EGGS, YEAST, WHEY POWDER, DRY MILK, SOY FLOUR, INVERT SUGAR, WHEAT FLOUR (DATEM, DEXTROSE, L-CYSTENIE, AZODICARBONAMIDE (ADA), ENZYMES), SALT, VANILLA FLAVOR, FILLING (WATER, MODIFIED FOOD STARCH, EGG WHITES, NATURAL & ARTIFICIAL FLAVOR, FD&C YELLOW 5, YELLOW 6, RED 40, RED 3, BLUE 1, BLUE 2), POTASSIUM SORBATE & CALCIUM PROPIONATE (ADDED TO PRESERVE FRESHNESS), PEANUTS AND/OR ALMONDS, SODIUM STEAROYL LACTYLATE.
serving_size: 2.5 g
branded_food_category: Croissants, Sweet Rolls, Muffins & Other Pastries
market_country: United States
Energy: 9600 KCAL
Protein: 160 G
Total lipid (fat): 520 G
Carbohydrate, by difference: 1080 G
Fiber, total dietary: 40 G
Sugars, Total: 440 G
Calcium, Ca: 800 MG
Iron, Fe: 43.2 MG
Sodium, Na: 5000 MG
Vitamin C, total ascorbic acid: 48 MG
Fatty acids, total saturated: 240 G
Cholesterol: 600 MG
BEAR CLAW CST DANISH TRAY
brand_owner: Bon Appetit Danish Co.
brand_name: BON APPETIT
gtin_upc: 035751888690
ingredients: BLEACHED WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, MALTED BARLEY FLOUR, ASCORBIC ACID, FOLIC ACID), GRANULATED SUGAR, PALM OIL (WITH MONO & DIGLYCERIDES, POLYSORBATE 60, CITRIC ACID ADDED AS A PRESERVATIVE), WATER, EGGS, YEAST, WHEY POWDER, DRY MILK, SOY FLOUR, INVERT SUGAR, WHEAT FLOUR (DATEM, DEXTROSE, L-CYSTENIE, AZODICARBONAMIDE (ADA), ENZYMES), SALT, VANILLA FLAVOR, FILLING (WATER, MODIFIED FOOD STARCH, EGG WHITES, NATURAL & ARTIFICIAL FLAVOR, FD&C YELLOW 5, YELLOW 6, RED 40, RED 3, BLUE 1, BLUE 2), POTASSIUM SORBATE & CALCIUM PROPIONATE (ADDED TO PRESERVE FRESHNESS), PEANUTS AND/OR ALMONDS, SODIUM STEAROYL LACTYLATE.
serving_size: 2.5 g
branded_food_category: Croissants, Sweet Rolls, Muffins & Other Pastries
package_weight: 30 oz/850 g
market_country: United States
Energy: 9600 KCAL
Protein: 160 G
Total lipid (fat): 520 G
Carbohydrate, by difference: 1080 G
Fiber, total dietary: 40 G
Sugars, Total: 440 G
Calcium, Ca: 800 MG
Iron, Fe: 43.2 MG
Sodium, Na: 5000 MG
Vitamin C, total ascorbic acid: 48 MG
Fatty acids, total saturated: 240 G
Cholesterol: 600 MG
BEAR CLAW CST DANISH TRAY
brand_owner: Bon Appetit Danish Co.
gtin_upc: 035751888690
ingredients: BLEACHED WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, MALTED BARLEY FLOUR, ASCORBIC ACID, FOLIC ACID), GRANULATED SUGAR, PALM OIL (WITH MONO & DIGLYCERIDES, POLYSORBATE 60, CITRIC ACID ADDED AS A PRESERVATIVE), WATER, EGGS, YEAST, WHEY POWDER, DRY MILK, SOY FLOUR, INVERT SUGAR, WHEAT FLOUR (DATEM, DEXTROSE, L-CYSTENIE, AZODICARBONAMIDE (ADA), ENZYMES), SALT, VANILLA FLAVOR, FILLING (WATER, MODIFIED FOOD STARCH, EGG WHITES, NATURAL & ARTIFICIAL FLAVOR, FD&C YELLOW 5, YELLOW 6, RED 40, RED 3, BLUE 1, BLUE 2), POTASSIUM SORBATE & CALCIUM PROPIONATE (ADDED TO PRESERVE FRESHNESS), PEANUTS AND/OR ALMONDS, SODIUM STEAROYL LACTYLATE.
serving_size: 2.5 g
household_serving_fulltext: 71 G) ABOUT 1/2 PASTRY | (
branded_food_category: Croissants, Sweet Rolls, Muffins & Other Pastries
market_country: United States
Energy: 9600 KCAL
Protein: 160 G
Total lipid (fat): 520 G
Carbohydrate, by difference: 1080 G
Fiber, total dietary: 40 G
Sugars, Total: 440 G
Calcium, Ca: 800 MG
Iron, Fe: 43.2 MG
Sodium, Na: 5000 MG
Vitamin C, total ascorbic acid: 48 MG
Fatty acids, total saturated: 240 G
Cholesterol: 600 MG
BEAR CLAW CST DANISH TRAY
brand_owner: Bon Appetit Danish Co.
gtin_upc: 035751888690
ingredients: BLEACHED WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, MALTED BARLEY FLOUR, ASCORBIC ACID, FOLIC ACID), GRANULATED SUGAR, PALM OIL (WITH MONO & DIGLYCERIDES, POLYSORBATE 60, CITRIC ACID ADDED AS A PRESERVATIVE), WATER, EGGS, YEAST, WHEY POWDER, DRY MILK, SOY FLOUR, INVERT SUGAR, WHEAT FLOUR (DATEM, DEXTROSE, L-CYSTENIE, AZODICARBONAMIDE (ADA), ENZYMES), SALT, VANILLA FLAVOR, FILLING (WATER, MODIFIED FOOD STARCH, EGG WHITES, NATURAL & ARTIFICIAL FLAVOR, FD&C YELLOW 5, YELLOW 6, RED 40, RED 3, BLUE 1, BLUE 2), POTASSIUM SORBATE & CALCIUM PROPIONATE (ADDED TO PRESERVE FRESHNESS), PEANUTS AND/OR ALMONDS, SODIUM STEAROYL LACTYLATE.
serving_size: 2.5 g
household_serving_fulltext: 71 G) ABOUT 1/2 PASTRY | (
branded_food_category: Croissants, Sweet Rolls, Muffins & Other Pastries
market_country: United States
Energy: 9600 KCAL
Protein: 160 G
Total lipid (fat): 520 G
Carbohydrate, by difference: 1080 G
Fiber, total dietary: 40 G
Sugars, Total: 440 G
Sodium, Na: 5000 MG
Fatty acids, total saturated: 240 G
Cholesterol: 600 MG
BEAR CLAW DANISH
brand_owner: Aryzta, LLC
gtin_upc: 085264800207
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PALM OIL, EGG, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS: YEAST, CREAM CHEESE (CULTURED CREAM AND MILK), SALT, WHEAT GLUTEN, WHEY, NONFAT DRY MILK, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, EGG WHITE, CORN STARCH, DATEM, CALCIUM CARBONATE, SOY LECITHIN, PRESERVATIVE (CALCIUM PROPIONATE, SODIUM PROPIONATE, SORBIC ACID, POTASSIUM SORBATE, SODIUM BENZOATE), STRAWBERRY PUREE, SODIUM STEAROYL LACTYLATE, MINERAL OIL, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, GUAR GUM, SODIUM ACID PYROPHOSPHATE, BAKING SODA, LACTOSE, CALCIUM CASEINATE, AGAR, CALCIUM SULFATE, FUMARIC ACID, AMMONIUM SULFATE, ENZYMES, ASCORBIC ACID, BETA CAROTENE (COLOR), DEXTROSE, CELLULOSE GEL, SODIUM HEXAMETAPHOSPHATE, LACTIC ACID, CELLULOSE GUM, RED 40, BLUE 1, TITANIUM DIOXIDE (COLOR), CALCIUM ACETATE, PECTIN, CARRAGEENAN, LOCUST BEAN GUM, SODIUM PHOSPHATE, VITAMIN A PALMITATE, XANTHAN GUM.
serving_size: 120.0 g
household_serving_fulltext: 1 DANISH
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 367 KCAL
Protein: 5.83 G
Total lipid (fat): 15 G
Carbohydrate, by difference: 53.33 G
Fiber, total dietary: 0.8 G
Sugars, Total: 26.67 G
Calcium, Ca: 167 MG
Iron, Fe: 1.5 MG
Sodium, Na: 425 MG
Vitamin C, total ascorbic acid: 2 MG
Vitamin A, IU: 625 IU
Fatty acids, total saturated: 6.67 G
Cholesterol: 17 MG
BEAR CLAW DARK CHOCOLATE PREMIUM ICE CREAM WITH CHOCO COATED CASHEWS & DENALI CARAMEL SWIRLS, BEAR CLAW
brand_owner: Stater Bros. Markets Inc.
brand_name: STATER BROS. MARKETS
gtin_upc: 074175030551
ingredients: MILKFAT AND NONFAT MILK, SUGAR, CARAMEL SYRUP (HIGH FRUCTOSE CORN SYRUP, WATER, SWEETENED CONDENSED SKIM MILK (CONDENSED SKIM MILK, SUGAR), BUTTER (CREAM, SALT), FOOD STARCH - MODIFIED (CORN), SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN), CORN SYRUP, CHOCO COATED CASHEWS [CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI), SALT, COCOA, SOY LECITHIN], COCOA (PROCESSED WITH ALKALI), CONTAINS LESS THAN 2% OF GUAR GUM, MONO & DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, XANTHAN GUM, YELLOW 6, RED 40, BLUE 1.
serving_size: 88.0 g
branded_food_category: Ice Cream & Frozen Yogurt
package_weight: 1.41 L
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 12.5 G
Carbohydrate, by difference: 29.55 G
Fiber, total dietary: 2.3 G
Sugars, Total: 20.45 G
Sugars, added: 17 G
Calcium, Ca: 102 MG
Iron, Fe: 1.48 MG
Potassium, K: 136 MG
Sodium, Na: 170 MG
Fatty acids, total saturated: 7.95 G
Cholesterol: 40 MG
BEAR CLAW DARK CHOCOLATE PREMIUM ICE CREAM WITH CHOCO COATED CASHEWS & DENALI CARAMEL SWIRLS, BEAR CLAW
brand_owner: Stater Bros. Markets Inc.
brand_name: STATER BROS. MARKETS
gtin_upc: 074175030551
ingredients: MILKFAT AND NONFAT MILK, SUGAR, CARAMEL SYRUP (HIGH FRUCTOSE CORN SYRUP, WATER, SWEETENED CONDENSED SKIM MILK (CONDENSED SKIM MILK, SUGAR), BUTTER (CREAM, SALT), FOOD STARCH - MODIFIED (CORN), SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN), CORN SYRUP, CHOCO COATED CASHEWS [CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI), SALT, COCOA, SOY LECITHIN], COCOA (PROCESSED WITH ALKALI), CONTAINS LESS THAN 2% OF GUAR GUM, MONO & DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, XANTHAN GUM, YELLOW 6, RED 40, BLUE 1.
serving_size: 88.0 g
branded_food_category: Ice Cream & Frozen Yogurt
package_weight: 48 fl oz/1.5 Quart/1.41 L
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 12.5 G
Carbohydrate, by difference: 29.55 G
Fiber, total dietary: 2.3 G
Sugars, Total: 20.45 G
Sugars, added: 17 G
Calcium, Ca: 102 MG
Iron, Fe: 1.48 MG
Potassium, K: 136 MG
Sodium, Na: 170 MG
Fatty acids, total saturated: 7.95 G
Cholesterol: 40 MG
BEAR CLAW FLAVORED ICE CREAM, BEAR CLAW
brand_owner: Harris-Teeter Inc.
brand_name: HARRIS TEETER
gtin_upc: 07203643034
ingredients: MILK, CREAM, SUGAR, CORN SYRUP, COCOA PROCESSED WITH ALKALI, NONFAT DRY MILK, WHEY, GUAR GUM, MONO- AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM, YELLOW 6, RED 40, BLUE 1. CARAMEL SWIRL: HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), BUTTER(CREAM, SALT), MODIFIED CORNSTARCH, SUGAR, SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN. CHOCO-COATED CASHEWS: CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, SALT, COCOA, SOY LECITHIN (EMULSIFIER).
serving_size: 88.0 g
branded_food_category: Ice Cream & Frozen Yogurt
package_weight: 1.5 Quart/1.42 L
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 11.36 G
Carbohydrate, by difference: 31.82 G
Sugars, Total: 23.86 G
Sugars, added: 19.3 G
Calcium, Ca: 100 MG
Iron, Fe: 1.14 MG
Potassium, K: 170 MG
Sodium, Na: 153 MG
Fatty acids, total saturated: 6.82 G
Cholesterol: 23 MG
BEAR CLAW FUDGE
brand_owner: DEVON'S MACKINAC ISLAND FUDGE CO.
gtin_upc: 819091010252
ingredients: SUGAR, CREAM, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, CARAMEL(CORN SYRUP, SUGAR, MILK, FRUCTOSE, HYDROGENATED COCONUT OIL, BUTTER, MONO- AND DI-GLYCERIDES, SALT, SOY LECITHIN, VANILLIN), CHOCOLATE(SUGAR, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, COCOA BUTTER, MILK FAT, SOY LECITHIN, VANILLIN, NATURAL FLAVORS), BUTTER(CREAM, SALT), CORN SYRUP, CASHEWS(PEANUT OIL, SALT), POTASSIUM SORBATE(PRESERVATIVE), SALT, VANILLA, NATURAL AND ARTIFICIAL FLAVORS.
serving_size: 57.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Candy
market_country: United States
Energy: 404 KCAL
Protein: 3.51 G
Total lipid (fat): 14.04 G
Carbohydrate, by difference: 71.93 G
Fiber, total dietary: 1.8 G
Sugars, Total: 64.91 G
Calcium, Ca: 35 MG
Iron, Fe: 1.89 MG
Sodium, Na: 158 MG
Vitamin A, IU: 175 IU
Fatty acids, total saturated: 6.14 G
Cholesterol: 9 MG
BEAR CLAW FUDGE
brand_owner: Northern Confections Inc
brand_name: DEVON'S MACKINAC ISLAND FUDGE CO.
gtin_upc: 819091010252
ingredients: SUGAR, CREAM, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, CARAMEL(CORN SYRUP, SUGAR, MILK, FRUCTOSE, HYDROGENATED COCONUT OIL, BUTTER, MONO- AND DI-GLYCERIDES, SALT, SOY LECITHIN, VANILLIN), CHOCOLATE(SUGAR, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, COCOA BUTTER, MILK FAT, SOY LECITHIN, VANILLIN, NATURAL FLAVORS), BUTTER(CREAM, SALT), CORN SYRUP, CASHEWS(PEANUT OIL, SALT), POTASSIUM SORBATE(PRESERVATIVE), SALT, VANILLA, NATURAL AND ARTIFICIAL FLAVORS.
serving_size: 57.0 g
branded_food_category: Candy
package_weight: 199 g
market_country: United States
Energy: 404 KCAL
Protein: 3.51 G
Total lipid (fat): 14.04 G
Carbohydrate, by difference: 71.93 G
Fiber, total dietary: 1.8 G
Sugars, Total: 64.91 G
Calcium, Ca: 35 MG
Iron, Fe: 1.89 MG
Sodium, Na: 158 MG
Vitamin A, IU: 175 IU
Fatty acids, total saturated: 6.14 G
Cholesterol: 9 MG
BEAR CLAW FUDGE
brand_owner: Northern Confections Inc
brand_name: DEVON'S MACKINAC ISLAND FUDGE CO.
gtin_upc: 819091010252
ingredients: SUGAR, CREAM, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, CARAMEL(CORN SYRUP, SUGAR, MILK, FRUCTOSE, HYDROGENATED COCONUT OIL, BUTTER, MONO- AND DI-GLYCERIDES, SALT, SOY LECITHIN, VANILLIN), CHOCOLATE(SUGAR, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, COCOA BUTTER, MILK FAT, SOY LECITHIN, VANILLIN, NATURAL FLAVORS), BUTTER(CREAM, SALT), CORN SYRUP, CASHEWS(PEANUT OIL, SALT), POTASSIUM SORBATE(PRESERVATIVE), SALT, VANILLA, NATURAL AND ARTIFICIAL FLAVORS.
serving_size: 57.0 g
branded_food_category: Candy
package_weight: 7 oz/199 g
market_country: United States
Energy: 404 KCAL
Protein: 3.51 G
Total lipid (fat): 14.04 G
Carbohydrate, by difference: 71.93 G
Fiber, total dietary: 1.8 G
Sugars, Total: 64.91 G
Calcium, Ca: 35 MG
Iron, Fe: 1.89 MG
Sodium, Na: 158 MG
Vitamin A, IU: 175 IU
Fatty acids, total saturated: 6.14 G
Cholesterol: 9 MG
BEAR CLAW ICE CREAM, BEAR CLAW
brand_owner: Harris-Teeter Inc.
brand_name: HARRIS TEETER
gtin_upc: 07203643034
ingredients: MILK, CREAM, SUGAR, CORN SYRUP, COCOA PROCESSED WITH ALKALI, NONFAT DRY MILK, WHEY, GUAR GUM, MONO- AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM, YELLOW 6, RED 40, BLUE 1. CARAMEL SWIRL: HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), BUTTER(CREAM, SALT), MODIFIED CORNSTARCH, SUGAR, SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN. CHOCO-COATED CASHEWS: CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, SALT, COCOA, SOY LECITHIN (EMULSIFIER).
serving_size: 88.0 g
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 11.36 G
Carbohydrate, by difference: 31.82 G
Sugars, Total: 23.86 G
Sugars, added: 19.3 G
Calcium, Ca: 100 MG
Iron, Fe: 1.14 MG
Potassium, K: 170 MG
Sodium, Na: 153 MG
Fatty acids, total saturated: 6.82 G
Cholesterol: 23 MG
BEAR CLAW ICE CREAM, BEAR CLAW
brand_owner: Harris-Teeter Inc.
brand_name: HARRIS TEETER
gtin_upc: 07203643034
ingredients: MILK, CREAM, SUGAR, CORN SYRUP, COCOA PROCESSED WITH ALKALI, NONFAT DRY MILK, WHEY, GUAR GUM, MONO- AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM, YELLOW 6, RED 40, BLUE 1. CARAMEL SWIRL: HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), BUTTER(CREAM, SALT), MODIFIED CORNSTARCH, SUGAR, SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN. CHOCO-COATED CASHEWS: CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, SALT, COCOA, SOY LECITHIN (EMULSIFIER).
serving_size: 88.0 g
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 11.36 G
Carbohydrate, by difference: 31.82 G
Sugars, Total: 23.86 G
Sugars, added: 19.3 G
Calcium, Ca: 100 MG
Iron, Fe: 1.14 MG
Potassium, K: 170 MG
Sodium, Na: 153 MG
Fatty acids, total saturated: 6.82 G
Cholesterol: 23 MG
BEAR CLAW ICE CREAM, BEAR CLAW
brand_owner: Harris-Teeter Inc.
gtin_upc: 07203643034
ingredients: MILK, CREAM, SUGAR, CORN SYRUP, COCOA PROCESSED WITH ALKALI, NONFAT DRY MILK, WHEY, GUAR GUM, MONO- AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM, YELLOW 6, RED 40, BLUE 1. CARAMEL SWIRL: HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), BUTTER(CREAM, SALT), MODIFIED CORNSTARCH, SUGAR, SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN. CHOCO-COATED CASHEWS: CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, SALT, COCOA, SOY LECITHIN (EMULSIFIER).
serving_size: 88.0 g
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 11.36 G
Carbohydrate, by difference: 31.82 G
Sugars, Total: 23.86 G
Sugars, added: 19.3 G
Calcium, Ca: 100 MG
Iron, Fe: 1.14 MG
Potassium, K: 170 MG
Sodium, Na: 153 MG
Fatty acids, total saturated: 6.82 G
Cholesterol: 23 MG
BEAR CLAW ICE CREAM, BEAR CLAW
brand_owner: Harris-Teeter Inc.
gtin_upc: 07203643034
ingredients: MILK, CREAM, SUGAR, CORN SYRUP, COCOA PROCESSED WITH ALKALI, NONFAT DRY MILK, WHEY, GUAR GUM, MONO- AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, CARRAGEENAN, LOCUST BEAN GUM, YELLOW 6, RED 40, BLUE 1. CARAMEL SWIRL: HIGH FRUCTOSE CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), BUTTER(CREAM, SALT), MODIFIED CORNSTARCH, SUGAR, SALT, ARTIFICIAL FLAVORS, POTASSIUM SORBATE (PRESERVATIVE), DISODIUM PHOSPHATE, CARRAGEENAN. CHOCO-COATED CASHEWS: CASHEWS, SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, SALT, COCOA, SOY LECITHIN (EMULSIFIER).
serving_size: 88.0 g
household_serving_fulltext: 2/3 cup
branded_food_category: Ice Cream & Frozen Yogurt
market_country: United States
Energy: 239 KCAL
Protein: 4.55 G
Total lipid (fat): 11.36 G
Carbohydrate, by difference: 31.82 G
Sugars, Total: 23.86 G
Sugars, added: 19.3 G
Calcium, Ca: 100 MG
Iron, Fe: 1.14 MG
Potassium, K: 170 MG
Sodium, Na: 153 MG
Fatty acids, total saturated: 6.82 G
Cholesterol: 23 MG
Data Sources
https://fdc.nal.usda.gov
https://langual.org